Go Back
+ servings
A bowl of creamy butternut squash sauce over spaghetti noodles

Butternut Squash Pasta Sauce

Planted in the Kitchen
This creamy butternut squash pasta is made with flavorful plant based ingredients and makes an easy and nutritious comfort meal.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 153 kcal


  • 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!


If you don't have an immersion blender, let the sauce cool all the way before transferring to a traditional blender. Blend until smooth and creamy, then reheat before tossing with your pasta and serving. 


Calories: 153kcal
Keyword butternut squash pasta, butternut squash pasta sauce, butternut squash ravioli sauce, butternut squash spaghetti, creamy pasta sauce, creamy vegan pasta, squash pasta sauce
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!