Butternut Squash Pasta Sauce

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Butternut squash pasta sauce is the perfect autumn comfort food recipe. This creamy vegetarian pasta sauce made from roasted squash is flavoured with fresh rosemary for a warming dinner.

Is this not just the most autumnal dish?

Blue bowl of butternut squash pasta sauce with spinach on marble background

We tend to eat a lot of butternut squash as soon as the temperature starts to drop. Not only is it in season, it’s also got a flavour that screams autumn to me. 

This pasta sauce has a creamy sweetness from the squash and creme fraiche plus it’s got a lovely herby flavour thanks to the rosemary sprigs which are fried gently in butter at the start of the cooking process.

I threw some spinach in there too which helps to break up the creaminess a little bit and helps up the healthiness a little bit. Obviously we need to be upping those vitamins since it’s now officially cold season!

Overhead shot of a white pot of butternut pasta with spinach on a cream cloth

Close up of a blue bowl of squash pasta sauce on a marble background

Why we love this butternut squash pasta sauce…

It’s full of autumn flavour from the creamy butternut squash and fresh rosemary which makes it perfect for this time of year.

This is a delicious vegetarian recipe which is great for your meat free days.

It’s such an easy recipe to make with minimal hands on time which makes it such a great weeknight dinner.

You can easily make this recipe vegan by leaving out the creme fraiche or switching it for a little coconut milk.

Overhead shot of butternut squash sauce with pasta in a blue bowl

Autumn pasta with spinach on a marble background

Butternut Pasta Sauce Ingredients

Butternut Squash: Or if you prefer you could try a different winter squash.

Butter: Makes the base of the sauce.

Rosemary: Gently fried to flavour the butter before making the rest of the sauce.

Creme Fraiche: I like the creamy tang this adds to the sauce but you could switch it for coconut milk if you want it to be vegan.

Spices: I like to add a pinch each of cinnamon and nutmeg to get that warming richness.

Parmesan: I like to add a sprinkling of grated parmesan to this dish before serving to add a much needed touch of saltiness.

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Creamy butternut squash pasta with spinach in a white pot

Blue bowl of squash pasta sauce on a marble background

How to make butternut squash pasta sauce

Roast the squash: Place the squash pieces on a baking sheet, drizzle with olive oil and bake in the oven for 40 minutes. Leave to cool slightly then blend until smooth.

Make the sauce: Melt the butter in a saucepan then add the rosemary and fry gently for 5 minutes then remove the rosemary. Add the squash, creme fraiche, cinnamon, nutmeg and salt and pepper.

Finish the dish: Move cooked pasta from the water to the sauce and stir to coat. Serve topped with parmesan.

Equipment you need to make this recipe…

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Overhead shot of butternut squash pasta sauce with spinach in a blue bowl

Want more? Try these other squash recipes!

Overhead shot of butternut squash sauce with pasta in a blue bowl

Butternut Squash Pasta Sauce

Butternut squash pasta sauce is the perfect autumn comfort food recipe. This creamy vegetarian pasta sauce made from roasted squash is flavoured with fresh rosemary for a warming dinner.
4.31 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 529kcal
Author: Amy Fulwood


  • 1 small Butternut Squash peeled and quartered
  • 2 tbsp Butter
  • 3 sprigs Rosemary
  • 4 tbsp Crème Fraiche
  • Pinch Cinnamon
  • Pinch Nutmeg
  • Salt and Pepper
  • Pinch Chilli Flakes
  • 300 g Fresh Spinach
  • Parmesan to serve
  • 400 g Pasta


  • Heat the oven to 200°C/400°F. Put the squash quarters on a baking sheet and drizzle with olive oil. Place in the oven and cook for 40 minutes until soft. Leave to cool for a few minutes then blend in a food processor until smooth.
  • Put a pot of salted water on to get to a boil. Cook the pasta according to packet instructions.
  • Melt the butter over a medium heat and add the rosemary sprigs. Cook gently for 5 minutes until the butter has browned slightly then remove the rosemary and set aside. Add the squash puree, crème fraiche, nutmeg, cinnamon and chilli flakes. Season with salt and pepper. Turn the heat to low to keep the sauce warm while the pasta finishes cooking. If the sauce is too thick then you can thin it slightly with extra crème fraiche or some vegetable stock.
  • Add the pasta to the sauce along with the spinach and toss well to coat. Serve topped with grated parmesan.
Nutrition Facts
Butternut Squash Pasta Sauce
Amount Per Serving
Calories 529 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 73mg3%
Potassium 900mg26%
Carbohydrates 97g32%
Fiber 7g28%
Sugar 7g8%
Protein 15g30%
Vitamin A 20181IU404%
Vitamin C 39mg47%
Calcium 124mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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  • Reply
    05/11/2019 at 10:31 AM

    5 stars
    I’ve never tried butternut squash pasta with cinnamon and nutmeg. It sounds so intriguing. I added to my must-have list. Thanks.

  • Reply
    Megan Ellam
    05/11/2019 at 11:38 AM

    5 stars
    Wow Amy this looks like a super delish recipe. I love the use of rosemary and creme fråiche in the recipe too to break the sweetness.

  • Reply
    Danielle Wolter
    05/11/2019 at 11:38 AM

    5 stars
    This looks like such an incredible pasta sauce. I can’t wait to try it – so creamy and delicious!

  • Reply
    05/11/2019 at 11:45 AM

    5 stars
    Fabulous pasta sauce that will work great with so many of my favorite recipes. I have a feeling that I may have found my new go-to pasta sauce!

  • Reply
    05/11/2019 at 11:59 AM

    5 stars
    I’ve never tried a butternut squash pasta sauce. I think my husband would love it, he loves squash and spinach.

  • Reply
    16/03/2020 at 8:37 PM

    5 stars
    Love this recipe! It’s a new family favorite! I didn’t have creme fresh, so I used goat cheese for the tang…so good! I added 1 lb of ground turkey at the end. Making it again tonight!

    • Reply
      19/03/2020 at 3:19 PM

      So glad you like it Vanessa, thank you for your lovely comment 🙂

  • Reply
    26/05/2020 at 9:07 PM

    Hello! I have already cubed butternut squash from the store, do you know about the equivalent of the measurement to use as one whole squash?

    • Reply
      27/05/2020 at 6:56 PM

      Hi Sarah, you need about 3lbs or 1.3kilos of squash. You can roast for around 30 minutes instead of 40 if you’re using cubed squash 🙂

  • Reply
    Julie Allen
    22/11/2020 at 3:40 AM

    5 stars
    I was a bit nervous to make this sauce. First, I’ve been wanting to try a butternut sauce, esp. since my husband loves butternut. But I was unsure how it would really turn out. Then, I couldn’t find a grocery store around here that carries creme fraiche so I used coconut milk. I was concerned that it would end up too sweet or have a coconut flavor. Especially after I doubled the amount of coconut milk to thin the sauce. And when the recipe says “a pinch” its a little ambiguous to me. I even have a measuring spoon that says, “a pinch” but I shook the spice in there with a few shakes. The recipe turned out great! I was so pleased and my husband loved it. Thank you for something simple and that tastes great!

  • Reply
    15/12/2020 at 3:37 PM

    5 stars
    I’ve just made this for my lunch today and I have to say it was insanely good! It’s good enough to serve up to friends if they come round for a meal but simple enough to knock up for one for a quick and tasty lunch or dinner. A proper winter warmer.

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