A creamy, dairy-free butternut squash pasta sauce made with roasted butternut squash, garlic, and onion is vegan-friendly. Thank you Modern Table for sponsoring this post. The mighty plant protein puts the nutritious in delicious — check out Modern Table pasta today!
Now that the chilly fall season is finally here, I am all about the comfort meals that fill my belly and warm my soul.
Lately, I have been trying to make small changes to my recipes to cut calories, and make old favorites healthier.
That is why I am loving Modern Table Penne. This pasta is lentil-based and contains complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion, and muscle health. This brand is ideal for families like mine that are looking to live a healthy lifestyle, without sacrificing favorites like pasta!
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With only three plant-based ingredients, the plain pastas are vegan, non-GMO, and gluten-free. That is why I wanted to create a fall pasta recipe that was lightened up and matched this healthy pasta!
When I think of fall flavors, the first thing that comes to mind is butternut squash. I just LOVE how yummy and versatile it is. It can be steamed, sauteed, roasted, grilled–the possibilities are endless.
Today, I am so excited to share this Vegan Butternut Squash Pasta Sauce Recipe because I created this recipe based on roasting my squash.
We can probably all agree that butternut squash can be bland, but with the right spices, you can bring out the nutty sweetness of this odd-shaped gourd.
I decided to use a few dashes of cinnamon, paprika, black pepper, onion powder, and salt. By roasting the squash on a sheet pan I was able to bring out all the deliciousness to make my sauce have some deep flavors.
Then, I added the onion and garlic 30 minutes into baking the squash to not burn it. It is photographed altogether just for the pretty presentation.
Since sage will be incorporated into a lot of my fall recipes, I stocked up on it at the farmer’s market. I pan-fried a few sprigs to top my pasta along with some Portuguese roasted pumpkin seeds.
Thankfully, this sauce made about (3) 8-ounce jars worth with a 5 lb squash. I was able to save some in mason jars to use later on in the week.
Here are some questions you might have about this recipe before you start:
What temperature should I roast my butternut squash at?
While you can roast your butternut squash at 350, it is going to probably take about 90+ minutes to fully roast! By setting your oven to 375 degrees f. you can bake this until fork tender for about 60 minutes.
Why do we add the garlic & onion at the one hour mark to the sheet pan?
The simple answer to this is that your onion will caramelize really quick and your garlic might burn! By adding them to the sheet pan at a later time, they will be complete in the last 30 minutes.
Why not just steam veggies?
By roasting your veggies on a sheet pan, you will bring out the bold, deep flavors of the veggies. You do not need any oil at all to do this! Simply use the spices below to bring out the best flavors in your butternut squash pasta sauce.
How do I get the roasted veggies to puree?
To get your vegan butternut squash pasta sauce to the perfect consistency, you are going to want to use a heavy duty blender. If you do not have one a food processor, or immersion blender can probably get the same texture.
Do I need to peel the butternut squash before roasting?
I do not peel my butternut squash before roasting. The skin helps it to stay perfectly cooked. To remove, allow squash to cool and it will most likely easily real right off.
Get the printable recipe for this Vegan Butternut Squash Pasta Sauce Recipe below!
Vegan Butternut Squash Pasta Sauce Recipe
- 1 5lb butternut squash cut in half, and scoop out seeds
- 2 boxes Modern Table Penne boil until a dente
- 2 medium sweet onions
- 2 large garlic cloves
- 1 1/4 cups Vegan Vegetable Broth
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/4 tsp fresh ground black pepper
- 1/2 tsp onion powder
- Preheat oven to 375 degrees f.Cut squash in half and de-seedSprinkle with all 5 spicesBake for 30 mins at 375.Peel garlic, and onion (cut onion and in half) set aside.At the 30 minute mark, add onion and garlic to the baking sheet.Bake for another 30 minutes or until squash is fork tender. If your squash requires more time, remove onion and garlic at the 30 minute mark and set aside.Once squash is done, allow to cool and then peel the skin off.Boil Modern Table Penne Pasta until al dente & strain.Add the chunks to a blender along with the vegetable broth and onion + garlic. Puree for about 1 minute until smooth. Pour over drained pasta. Optional- sprinkle with pumpkin seeds, or fried sage. To fry sage, add sprigs to a heated pan with 1 tablespoon of oil and cook for 1 min on each side. Enjoy warm! Add extra sauce to mason jars- keep for up to one week in the fridge.