Name: Butternut Squash Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 3 pound butternut squash; 2 tablespoons butter (or coconut oil for dairy free); 1 large onion (diced); 4 garlic cloves (sliced); 2 cups vegetable stock; 2 tablespoons fresh sage (chopped); 2 sprigs fresh thyme; 1 teaspoon garlic powder; ½ teaspoon sea salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ teaspoon red pepper flakes; 1 package gluten free pasta (Rotini or Penne, cooked according to package directions); Parmesan cheese (grated (optional)); Parsley (chopped (optional))

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Learn how to make the best Butternut Squash Pasta Sauce with sage and thyme! This easy recipe is nutritious & delicious!

I love a good bowl of pasta. It used to be a regular dish in our home. That is until our daughter because extremely sensitive to tomatoes in addition to dairy.

That fun twist meant that I was off in search for a pasta sauce recipe that was dairy free and delicious. After some tinkering and trial and error, I came up with a nutritious pasta sauce recipe my whole family loves – using butternut squash as the base.

It’s really delicious and flavorful, and surprisingly easy to make. All you need are a few simple ingredients to make this delicious Butternut pasta sauce.

Close up of gluten free pasta with butternut squash sauce, grated parmesan and chopped parsley in a white bowl

Butternut Squash Sauce Recipe

Learn how to make an easy Butternut Squash Sauce with sage and thyme in this simple pasta sauce recipe.

5 from 2 votes

Course: Sauce

Cuisine: American

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings:

Ingredients

3 pound butternut squash
2 tablespoons butter or coconut oil for dairy free
1 large onion diced
4 garlic cloves sliced
2 cups vegetable stock
2 tablespoons fresh sage chopped
2 sprigs fresh thyme
1 teaspoon garlic powder
½ teaspoon sea salt or to taste
¼ teaspoon black pepper or to taste
¼ teaspoon red pepper flakes
1 package gluten free pasta Rotini or Penne, cooked according to package directions
Parmesan cheese grated (optional)
Parsley chopped (optional)

Equipment

Instructions

Peel, de-seed and chop your butternut squash into small cubes (less than 1”).
Heat the butter in a large pan until melted, then add the butternut squash cubes, onion and garlic. Sautee until everything starts to brown and caramelize (about 10-15 minutes).
Add the vegetable stock, sage, thyme, crushed red pepper, salt, pepper and garlic powder. Bring to a boil then cover and simmer.
While the squash is cooking, cook your gluten free pasta according to the directions on the box. Strain and set aside
Once the squash is tender (about 20 minutes), turn off the heat.
Remove the Thyme stems, then use an immersion blender to puree your butternut squash sauce.
Return the pasta to the pan, then add the butternut squash sauce to the pan and stir until well combined.
Serve on a plate or in a bowl with grated Parmesan cheese and parsley for garnish.