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Pasta with Roasted Garlic Butternut Squash Sauce in a gray bowl on a white wooden surface with pasta twisted around fork and thyme sage and garlic bulb in a bowl

Pasta with Roasted Garlic Butternut Squash Sauce.

  • Author: Jenna
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Butternut squash, garlic, and onion are roasted and blended with vegetable broth. Brown butter, white wine, and fresh herbs give this sauce an amazing depth of flavor. Finish with salty, nutty grated Pecorino Romano cheese and toss with your choice of pasta. Take this dish to the next level by topping it with crispy sauteed mushrooms, bacon, or Italian sausage (optional but recommended)!



Units Scale
  • 1 pound pasta, cooked al dente (I use whole grain or Banza chickpea pasta)
  • 1 butternut squash (one 2 1/2 pound squash yields about 45 cups)
  • 1 red or yellow onion – whatever you have on hand, peeled, halved, then cut into thirds
  • 68 garlic cloves (depending on size), peeled
  • 1/4 cup avocado oil
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh thyme, minced and divided
  • 1 tablespoon fresh sage, minced
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 cup white wine (I used a Sauvignon Blanc)
  • 1 cup reserved pasta water
  • 1/2 cup grated Pecorino Romano cheese

    Optional toppings:
  • Crispy seared mushrooms (sliced or diced)
  • Crispy chopped bacon
  • Browned Italian sausage


  1. PREPARE AND ROAST THE VEGETABLES. Preheat oven to 425 degrees F (218 degrees C). For the butternut squash: Peel, halve lengthwise, scoop out the pulp and seeds, then dice into 2-inch cubes. Halve, peel, quarter, then separate the onion. Peel the garlic. Toss the vegetables with avocado oil, half a teaspoon each of salt and freshly cracked black pepper, and a pinch of red pepper flakes. Roast the vegetables on a sheet pan in the preheated oven for about 30 minutes or until fork tender, tossing halfway through for even browning.
  2. BOIL PASTA WATER. When the vegetables are almost finished roasting, bring a generously salted pot of water to a boil.
  3. BLEND THE VEGETABLES. Once the vegetables are done roasting, transfer them to a food processor or blender, and blend with the broth until combined.
  4. BROWN BUTTER + WHITE WINE. Mince the thyme and sage. Melt the butter in a saucepan over medium/low heat, then stir in one tablespoon each of thyme and sage. Once melted, the butter will begin to foam and sizzle. Keep stirring until the butter begins to turn golden-brown, about 5 minutes. Turn the heat to medium and splash in the white wine. Cook for 4-6 minutes, stirring occasionally until the liquid has reduced to about half.
  5. COOK THE PASTA. Cook your pasta until al dente. Any pasta shape that you have in your pantry will work! Once the pasta is done, before straining it, reserve one cup of pasta water; it will be used to thin the sauce.
  6. FINISH SAUCE AND COMBINE WITH PASTA. Dump the roasted vegetable purée into the pan with the browned butter, along with the other half teaspoon of salt and freshly cracked pepper, and a tablespoon of fresh thyme. Heat the sauce for a few minutes, and in the meantime, shred your Pecorino Romano cheese. Add the cheese and piping hot pasta water to the sauce and stir to combine. Gently toss the pasta with the roasted garlic butternut squash sauce.
  7. GARNISH AND SERVE. Plate the pasta then top with shredded Pecorino Romano cheese and freshly cracked black pepper. Serve, and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Oven, Stovetop
  • Cuisine: American

Keywords: Butternut Squash, Butternut Squash Recipes, Roasted Butternut Squash, Butternut Squash Pasta Sauce, Roasted Garlic, Roasted Garlic Recipes, Vegetarian Recipes, Healthy Recipes for Dinner, Healthy Recipes Vegetarian, Easy Healthy Recipes

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