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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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 529kcal


  • 1 small Butternut Squash peeled and quartered
  • 2 tablespoon Butter
  • 3 sprigs Rosemary
  • 4 tablespoon 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 information is an estimate and will vary depending on the ingredients used.


Calories: 529kcal | Carbohydrates: 97g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 73mg | Potassium: 900mg | Fiber: 7g | Sugar: 7g | Vitamin A: 20181IU | Vitamin C: 39mg | Calcium: 124mg | Iron: 3mg