Butternut Squash Pasta Sauce

I was in the mood for something sweet and salty for dinner. I love butternut squash and coconut milk and caramelized onion so I combined these for a really yummy pasta sauce that had just the right amount of sweet and savory and a tiny bit of spiciness from a dash of red pepper flakes.  We enjoyed the sauce on pasta as well as quinoa and actually just by the spoonful because it’s so good. It’s a cool recipe and really fun to make. I hope you enjoy it as much as we did!  Happy cooking! Lyla






A yummy plate of fall foods – my butternut squash pasta sauce, sautéed turnips, greens with radishes (all from Z Farm)


  • 1 large butternut squash, peeled and seeded and cut into 1-inch chunks
  • 3 Tablespoons Olive Oil (2 Tablespoons for roasting the squash and 1 Tablespoon to sauté the onion)
  • 1 medium yellow onion, chopped
  • 1 can full fat coconut milk
  • 1 cup plain almond milk
  • 3/4 teaspoons salt (1/2 teaspoon for roasting squash and 1/4 teaspoon to add to the sauce)
  • 1/4 teaspoon black pepper
  • 1 shake of red pepper flakes


  • Preheat oven to 400 degrees F.
  • Put squash on a sheet pan and coat with 2 tablespoons of olive oil and 1/2 teaspoon of salt and the 1/4 teaspoon of the black pepper (you can use parchment paper so it doesn’t stick).
  • Arrange squash on one layer and roast for 35 minutes.
  • Meanwhile in a medium saucepan, sauté onion in 1 tablespoon of olive oil for about 7 minutes so it just starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and red pepper flakes. Stir  on low heat for about 5 minutes. Let cool for a few minutes.
  • When squash is done, let cool for a few minutes.
  • In a food processor add the squash and purée.  Add saucepan ingredients to the processor and purée (you can also use an immersion mixer).
  • Add sauce back into saucepan and reheat on low until ready to serve.
  • Delicious on pasta and quinoa.
  • Serves 6




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