Creamy Butternut Squash Spaghetti Sauce

I can’t even tell you how long it took me to find a butternut squash here in Nevada…

Ever since September, I’ve searched all the local grocery stores for SOME TYPE OF SQUASH! Every time they would tell me they don’t have any all I would say was, “I’m sorry…All I heard was Bla Bla Bla I’m a dirty tramp…” (Name that movie?!)

Finally this past week I spotted a teeny tiny box full of tiny little butternuts just waiting for me at the grocery store! I’ve had a harsh reality this year with produce since moving to this deathly hot dessert…Pretty sure I’m gonna hide produce from California in my trunk next time I visit.

Don’t tell the produce check point.

5.0 from 3 reviews
Creamy Butternut Squash Pasta Sauce
  • 1 medium butternut squash, peeled and diced, seeds removed
  • 2 TB. olive oil/ coconut oil
  • ½ sweet onion
  • 3-4 cloves garlic chopped
  • 2 small carrots, diced
  • 2 small celery sticks, diced
  • 1 TB. tomato paste
  • roughly 2 cups coconut milk, or other non dairy milk,
  • salt, pepper, preferred spices
  • freshly chopped italian herbs; basil, thyme, oregano, etc.
  • 1-2 TB. melted butter/coconut olive oil
  • Freshly grated parmesan cheese
  • 1 lb. pasta of choice
  1. First thing you need to do is cook your butternut squash. You can either roast it or boil it. To boil, place diced butternut into salted boiling water, and boil until tender, roughly 15 minutes. If roasted, preheat oven to 400 degrees and add diced butternut to baking sheet. Toss with 1-2 TB. olive oil and a generous amount of salt and pepper. Roast for about 45 minutes or until tender.
  2. While the butternut cooking, grab a large pan and add oil and onion. Cook for a few minutes until onion is clear, then add diced garlic. Cook for an additional 1-2 minutes.
  3. Next start cooking your pasta according to package directions.
  4. Add in carrots and celery and cover pan with a sheet of tinfoil. Toss every so often, and cook for about 5-7 minutes, until vegetables are somewhat tender.
  5. Next add in Tomato paste and cooked butternut squash. Toss and coat, then remove from heat.
  6. Add ingredients to blender, along with coconut milk. Blend until creamy. You might have to add more or less liquid depending on the butternut you used, and if it's more dry or not.
  7. Pour sauce back into pan and turn on low heat. Add spices, such as salt, pepper, few red pepper flakes, etc. It's really versatile!
  8. Add in your cooked and drained pasta, toss until coated. Add in the 1-2 TB of butter/oil, and toss. (I didn't use all of the sauce that this recipe makes! I actually only used half. So make sure to watch how much sauce you actually need. Save extra sauce for leftovers or for pizza sauce!)
  9. Toss pasta with fresh herbs and a generous helping of fresh parmesan cheese.
  10. Serve immediately and enjoy!

My main goal in making this pasta was to please the kids, while giving them nice helping of one of my favorite vegetables! It’s so creamy and orange like regular boxed mac n’ cheese, so it’s somewhat of an easy transition.

It’s also more of a sweeter sauce, which I think appeals to a lot of kids palates…or maybe just mine. Either way I was happy to see them gobbling it up!

If anyone would like to trade produce for an abundance of rocks….You know where to contact me…

Related posts:



  1. Cassandra McGowan says:

    Mr. Deeds!! I can’t wait to try this.
    LOVE, LOVE, LOVE Butternut Squash

  2. I never saw the movie, but I still found it funny. Love your recipes, your adorable girls and your sense of humor. Thanks!

  3. Christie N. says:

    I’m excited to try the butternut squash recipe! I ? squash! !
    Have you tried Sprouts or Bountiful Baskets for produce??

  4. Thank you for this recipe! There is jarred butternut squash pasta sauce that is sold seasonally at Costco and I haven’t seen it yet. We all love it. Going to try this homemade version next week.
    So sorry about the veggies shortage.

  5. Rachel McEwen says:

    That’s so weird! I live in Henderson and our grocery stores always have butternut squash. I never have trouble finding them. Sorry to hear that.

  6. I made this and it was Awesome!!!! Even my husband loved it. Easy to make and sad when its gone!

  7. Did you use non-dairy milk for any reason in particular? Just curious b/c I’m trying to use stuff I have on hand so I can clean out my pantry and cabinets.

    • I LOVE that you are using what you have on hand! I used non dairy because I can’t consume dairy heavy dishes without having a bad stomach ache lol! But this would totally work with milk, heavy cream,etc.! Hope that helps!

  8. I know how you feel both me and the hubs are from Ca. and grew up having farmers markets. We currently live in Okinawa, I’m staring to find the local produce stands and markets but it’s different produce (I think I scare the locals because I smell stuff to make sure it’s what I think it is!) Good news I am pretty sure you can smuggle from Ca to Nv with no problems, you just can’t do it the other way around. And as a side not the guards don’t find it too funny when you call your husband a fruit…I thought I was hilarious, I was also probably dillusional from being in the car so long!

    • haha! That is soo funny!
      My cousin lives in Okinawa right now too! Are you enjoying it? I bet it’s such a change!
      And I have definitely been tempted to bring produce back to NV when I visit family, but never been tempted to bring NV to CA. haha. I miss my farmers markets too! ๐Ÿ™‚

      • Okinawa is amazing. If you get a chance to visit you need to take it! There is an abundance of food and beaches, if that’s not a perfect vacation (life) I don’t know what is.

  9. Made it and loved it! So nice to add another good meatless recipe to the dinner list! Thank you!

  10. Canterel says:

    I tried this as my first recipe and it turned out to be multo delicioso…and even better the next day. I’m eyeing a brussells sprout recipe as the next attempt.

  11. Hi! I was wondering if you could tell me how many servings this recipe makes?

  12. Hi there, I’m looking to make this for a brunch tomorrow, but I have the same question as Kelly—how many servings? 4?

Join The Conversation


Rate this recipe: