Butternut Squash Creamy Pasta Sauce

With kids back in school, we look for every opportunity to get tasty, healthful meals on the table, while we’re still adjusting to the new schedule. Butternut squash is abundant in the summer but can be stored for long periods and be used during the winter, which is how the winter squash (butternut, acorn, kabocha, delicata, etc.) get this designation. Used in place of cheese in a pasta recipe like this is a healthy way to sneak veg into a dish everyone can enjoy. Feel free to incorporate cream for a richer sauce, or add fried sage leaves to the dish, or just to the plate of the grown-ups at the table, depending on your kid’s pallet. And much of the cook time is hands-off, freeing you up for homework help.


  • 1 Small Butternut Squash
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion
  • 2 Cloves Garlic
  • Pinch Black Pepper
  • 125ml Vegetable Stock/Water
  • 1 Tablespoon Natural Yogurt (or for vegan use 1 tablespoon of almond milk)


Preheat oven to 180ºC

Peel the butternut squash, cut in half to deseed and then cut into chunks. Drizzle with the olive oil and roast for about 40 minutes (or until it is soft).

Meanwhile finely chop the onion. Heat a drizzle of olive oil in a frying pan and gently fry the onion until it starts to turn sweet and sticky. This takes about 10 minutes but it’s so worth it.

Add the garlic to the pan and cook for a further 3 or so minutes stirring well to make sure it doesn’t burn.

Add in the butternut squash and all the remaining ingredients to the pan and reduce heat to a simmer for 10 minutes.

While the sauce is cooking bring a pot of water to the boil and cook your pasta as per the package instructions.

When the pasta is cooked, drain and leave to the side.

Add all of the sauce ingredients to your blender and blend until smooth and creamy then pour over your pasta stirring well to coat each and every piece.

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