This butternut squash spaghetti is creamy, delicious and is made using some of my favorite plant based ingredients.
This butternut squash sauce is one of my favorite plant based pasta recipes!
It's really easy to make and always a fan favorite because it's a vegan one pot pasta. This is really nice because you won't have a ton of different pots and pans to clean up after making dinner.
This is also a great vegan freezer meal. You can make the sauce ahead of time and store it in a jar or container in the freezer for up to three months.
This dairy free pasta sauce has the best of both worlds. It's rich and creamy but made without dairy or any animal products!
Butternut Squash: This delicious squash is the star of this recipe. You can use either fresh or frozen butternut squash, I usually prefer frozen due to cost and accessibility.
This article talks about some benefits of using fresh vs. frozen vegetables.
Onion: I used a fresh yellow onion in this recipe. You can sub a sweet onion in its place if you prefer.
Garlic: I always use freshly minced garlic for the best possible flavor.
Broth: Organic vegetable broth or homemade veggie broth are always my favorite broth picks.
Be sure to check out my recipe for homemade Vegetable Scrap Broth.
Oat Milk: The oat milk gives this creamy vegan pasta sauce its texture and consistency. You can use almond or cashew milk if you prefer.
Spices: This sauce uses a combination of salt, pepper,
Nutritional Yeast: This vegan ingredient is a great way to add a little bit of a savory, "cheesy" flavor. It also has some added health benefits like supplemented vitamin B12, which is important to incorporate into your diet if you don't eat any animal products.
Maple Syrup: This ingredient isn't pictured above because I actually added it in as a last minute, game-time decision. I felt like the sauce would benefit from a little sweetness and the maple syrup offers a burst of fall flavor.
See recipe card below for full ingredient list and quantities.
The instructions for this one pot sauce are easy to follow.
Start by sautéing the onion, garlic, and olive oil in a large pot.
After the onion and garlic have softened and become fragrant, add all of the remaining ingredients. Bring to a boil, then reduce to a simmer and simmer for about 20 minutes.
Remove from heat and let cool slightly before using an immersion blender and blend the sauce until it is smooth and creamy.
If you don't have an immersion blender, let the contents of your pot cool all the way before transferring to a blender, blend, then return to the pot to reheat.
Serve over your favorite noodles and enjoy this creamy veggie pasta!
This butternut squash sauce is best when served over a hearty noodle like spaghetti, fettuccini, etc.
It's also really good as a vegan ravioli sauce, and works great whenever you need a delicious plant based dinner recipe.
Storage and Tips
This vegan pasta sauce can be stored in an airtight container in the fridge for up to 5 days, and can be stored in the freezer for up to 3 months.
This is already a dairy free pasta sauce and the sauce itself is gluten free, but to make it a fully gluten-free pasta dish, be sure to use gluten free noodles.
Even though this recipe was originally developed as a classic butternut squash spaghetti recipe, you can also use this recipe to make butternut squash ravioli sauce. Simply make your ravioli and pour this sauce on top!
If you enjoyed this recipe, be sure to try these savory vegan recipes next:
Butternut Squash Pasta Sauce
- Immersion blender or high speed blender
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 cups vegetable broth
- ½ cup oat milk
- 4 cups butternut squash peeled and diced
- 1 tablespoon nutritional yeast
- 1 teaspoon pepper
- 2 teaspoon salt
- ½ teaspoon sage
- ¼ teaspoon crushed red pepper
- 2 teaspoon maple syrup optional
- Combine the olive oil, onion, and garlic in a large pot and sauté over medium heat for 3 minutes.
- Add the remaining ingredients to the pot and bring to a boil. Once it reaches a boil, lower to a simmer and continue to cook for about 20 minutes.
- Let the contents of the pan cool significantly before using an immersion blender to blend the sauce into a creamy consistency. See notes below for using a traditional blender.
- Serve with your favorite pasta and enjoy!