This vegan butternut squash pasta sauce is creamy, cozy, and packed with flavor.
It’s the kind of sauce that makes you forget there’s no dairy in it.
The squash gets roasted until it’s sweet and golden, then blended with sautéed onion, garlic, and a little coconut milk to make it silky smooth.
It tastes like comfort in a bowl, and it’s one of those recipes that feels a little fancy but comes together pretty easily.
Why I Love This Recipe
This is one of my go-to sauces in the fall when squash is everywhere. It started as a way to use up leftovers, and now it’s something I make on purpose, often. The sauce is thick and rich without being heavy, and it hugs pasta perfectly.
- Naturally creamy with no cream needed
- Roasted squash adds depth and sweetness
- Works with any pasta you love
- Freezes great for quick meals later
- Feels fancy but is super simple
What You’ll Need
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (for roasting)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ cup canned full-fat coconut milk
- ½ teaspoon smoked paprika
- ½ teaspoon nutritional yeast (optional, for umami)
- 1 teaspoon lemon juice
- ¼ cup reserved pasta water (optional, for thinning)
- Cooked pasta of your choice (8 oz for 3–4 servings)
Pro Tips
- Roast the squash until the edges are golden for the best flavor
- If your blender has trouble, add more pasta water to loosen the sauce
- Taste before serving — adjust salt, lemon juice, or coconut milk as needed
- For an extra creamy texture, blend the sauce while it’s warm
- Want it spicy? Add a pinch of red pepper flakes while blending
Tools You’ll Need
- Baking sheet
- Parchment paper
- Chef’s knife
- Cutting board
- Saucepan or skillet
- Blender (or food processor)
- Spatula
- Pasta pot and strainer
Substitutions and Variations
- Use cashew cream or oat milk instead of coconut milk
- Add a handful of roasted red peppers for a smoky twist
- Try shallots instead of onion for a milder flavor
- Use frozen butternut squash cubes (just thaw and pat dry before roasting)
- Toss in sautéed mushrooms or spinach for extra veggies
Make Ahead Tips
You can roast the squash and sauté the onions and garlic ahead of time. Store them in the fridge for up to 3 days. Blend with the rest of the ingredients and heat when ready. The sauce also freezes well for up to 3 months.
How to Make Vegan Butternut Squash Pasta Sauce
Step 1: Roast the butternut squash
Preheat your oven to 400°F (200°C). Toss 3 cups of diced butternut squash with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread it on a parchment-lined baking sheet and roast for 25–30 minutes until soft and golden on the edges.
Step 2: Sauté the onion and garlic
In a skillet over medium heat, add 1 tablespoon olive oil. Once hot, add 1 small diced yellow onion and cook for 4–5 minutes until soft. Add 3 minced garlic cloves and cook for another minute, just until fragrant.
Step 3: Add to blender
To a blender, add the roasted butternut squash, sautéed onion and garlic, ½ cup coconut milk, ½ teaspoon smoked paprika, ½ teaspoon nutritional yeast (optional), and 1 teaspoon lemon juice. Blend until completely smooth.
Step 4: Adjust consistency
Add up to ¼ cup reserved pasta water to the sauce in the blender, a little at a time, until it reaches your desired consistency. Blend again briefly to combine.
Step 5: Mix with pasta and serve
Pour the warm sauce over 8 oz of cooked pasta. Toss to coat evenly. Serve hot, with optional fresh thyme or black pepper on top.
Servings and Time
Serves: 3–4
Total Time: 40 minutes
Macros (per serving, based on 4 servings with pasta)
- Calories: 320
- Protein: 7g
- Carbs: 45g
- Fat: 13g
- Fiber: 5g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Roasting the butternut squash brings out its natural sugars and deepens the flavor. Blending it with coconut milk gives it a creamy texture without dairy. The starchy pasta water helps the sauce cling to the noodles, and the lemon juice brightens it all up with just the right touch of acid.
Common Mistakes
- Undercooking the squash: It needs to be soft so it blends smoothly
- Overheating coconut milk: If added to a super hot pan, it can separate
- Skipping the pasta water: This is key for texture — don’t toss it out
- Not seasoning enough: Always taste and adjust before serving
What to Serve With
- Garlic bread or vegan focaccia
- Light green salad with vinaigrette
- Roasted Brussels sprouts or broccoli
- Vegan sausage or grilled tofu
- A glass of dry white wine or sparkling water with lemon
FAQ
Can I make this without coconut milk?
Yes, try unsweetened oat milk or cashew cream instead.
Will it taste like coconut?
Not really — the other flavors balance it out.
Can I freeze the sauce?
Yes! Let it cool completely and freeze in an airtight container for up to 3 months.
Can I use frozen butternut squash?
Yep, just make sure to thaw and pat it dry before roasting.
Is this gluten-free?
The sauce is gluten-free. Just use gluten-free pasta to make the whole dish GF.
Leftovers and Storage
Store leftover sauce in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of water or plant milk to loosen if needed. You can also freeze the sauce for longer storage.
Conclusion
This vegan butternut squash pasta sauce is creamy, cozy, and full of rich fall flavor. It’s one of those sauces you’ll want to have on hand all season long. If you give it a try, I’d love to hear how it turned out — leave a comment and let me know your favorite pasta to pair it with!