Creamy Butternut Squash Pasta Sauce with Coconut Milk

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Fresh butternut squash is the star in this creamy butternut squash pasta sauce with coconut milk. Using simple ingredients and lovely autumn spices, this recipe is delicious and versatile. Add it to noodles, rice, or even steamed vegetables for a healthy dinner your whole family will enjoy.

saucepan of butternut squash pasta sauce

When winter squash starts to ripen out in the garden, it seems to happen all at once. It would be nice if it could be spread out over a few months, but that’s not how nature works. Which means we have a fairly small window of time to harvest the crop, use some of it now, and preserve the rest for later.

If you have your own bounty of squash from your garden, or you just picked some up from the farmers market or grocery store, then I’m sure you’ll love this recipe where butternut squash is the main ingredient. This sauce is also a great way to use acorn squash, pumpkins, sweet potato, or other winter squash.

How to Cook Butternut Squash for This Recipe

There are several options for roasting your butternut squash in preparation for making this pasta sauce recipe. I prefer to bake the squash halved because it is less time-intensive than peeling and cubing the squash. Freeze any leftover cooked squash in freezer bags for later use.

  • Whole butternut – Follow this post on how to roast a whole butternut squash.
  • Halved butternut – Wash the outside of the butternut squash to remove any dirt. Slice the squash in half lengthwise with a large, sharp knife. Scoop out the seeds and strings. Place both squash halves cut side up in a 9×12 baking dish. Drizzle a little olive oil on top of each half. Transfer the baking tray to a 400 degrees F preheated oven and bake for 1 hour or until soft. Scoop the flesh out of the skin and proceed with butternut squash pasta sauce recipe below.
  • Cubed butternut – Line a baking sheet with parchment paper. Wash the butternut squash and remove the skin with a vegetable peeler. Cut squash in half and the remove seeds. Dice the squash in 1/2-inch cubes and transfer to the sheet pan. Drizzle with olive oil and roast in 375 degrees F preheated oven for approximately 25 minutes or until fork-tender. Proceed with pasta sauce recipe below.
roasted butternut squash halves

Tips for Creamy Butternut Squash Pasta Sauce:

  • If you prefer, you can substitute 1/2 cup heavy cream and 1/2 cup milk in place of the 1 cup coconut milk. Or substitute 1 cup almond milk in place of the coconut milk if you have allergies.
  • For extra veggies, add 1 packed cup of baby spinach leaves to the pasta sauce after it has been blended. Heat the sauce until the spinach is tender.
  • If you have fresh sage on hand, use 1 1/2 tsp freshly chopped sage in place of the dried sage. Your sauce will taste even better!

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Ingredients for Butternut Squash Pasta Sauce with Coconut Milk:

Butter or olive oil

Cooked butternut squash

Onion, diced

4 cloves of garlic, minced

Sea salt

Black pepper

Sage

Nutmeg

Cinnamon

Red pepper flakes

Coconut milk

Grated parmesan cheese for topping (optional)

Einkorn pasta for serving (optional)

plate of pasta chicken sausage creamy sauce

Tools You May Need:

Large saucepan

Cutting board

Large knife

High-speed blender or immersion blender

Can opener (this is by far my favorite and has lasted forever!)

How to Make Butternut Squash Pasta Sauce:

In a large saucepan, melt butter over medium-low heat.

Add onion and garlic and saute until onions become translucent, about 5 minutes. 

Next, add the cooked butternut squash, salt, and spices to the saucepan and cook for 2 minutes until spices become fragrant. 

sauteing squash and seasoning

Add coconut milk and use an immersion blender to puree the mixture until smooth. Alternatively, transfer the squash mixture to a high-speed blender or food processor and puree until smooth. Add blended squash mixture back to the saucepan and add the coconut milk. 

Increase the heat to medium-high, stirring often until butternut squash sauce is warmed through.

To serve, ladle the creamy sauce over cooked pasta or rice. Sprinkle with grated Parmesan cheese if desired.

Serving Suggestions for Butternut Squash Sauce Recipe:

  • You can serve this sauce on any type of pasta, gnocchi, or whole grain rice. I prefer to use my favorite pasta, Einkorn whole wheat pasta, because Einkorn is an ancient wheat that has never been hybridized and is grown organically.
  • Add sliced chicken sausage or meatballs on top for a hearty, protein packed meal.
  • Serve with roasted or sauteed vegetables on the side (or top the veggies with the sauce!) such as brussel sprouts, green beans, broccoli, cauliflower, or spaghetti squash.
plate of pasta dinner

Storage:

Store leftovers in an airtight container, like these glass meal prep containers, in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop by adding a little bit of milk and stirring frequently until warmed through.

To freeze, transfer sauce into freezer bags and lay flat to freeze. To use, thaw in refrigerator, then reheat in a saucepan on the stovetop at medium heat.

More Squash Recipes:

If you make this new recipe and love it, I would love if you gave it 5 stars!

Creamy Butternut Squash Pasta Sauce with Coconut Milk

Creamy Butternut Squash Pasta Sauce with Coconut Milk

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Fresh butternut squash is the star in this creamy butternut squash pasta sauce with coconut milk. Using simple ingredients and lovely autumn spices, this recipe is delicious and versatile. Add it to noodles, rice, or even steamed vegetables for a healthy dinner your whole family will enjoy.

Ingredients

  • 6 Tbsp butter or olive oil
  • 2 cups cooked butternut squash
  • ½ cup onion, diced
  • 4 cloves garlic (2 tsp), minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp ground sage
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • 1 cup coconut milk
  • Grated parmesan cheese (topping)
  • Serve with chicken sausage links or meatballs

Instructions

  1. In a large saucepan, melt butter over medium-low heat. Add onion and garlic and saute until onions become translucent, about 5 minutes. 
  2. Add the cooked butternut squash, salt, and spices to the saucepan and cook for 2 minutes until spices become fragrant. 
  3. Add coconut milk and use an immersion blender to puree the mixture until smooth. Alternatively, transfer the squash mixture to a blender and puree until smooth. Add blended squash mixture back to the saucepan and add the coconut milk. 
  4. Increase the heat to medium-high, stirring often until butternut squash sauce is warmed through.
  5. To serve, ladle the creamy sauce over cooked pasta or rice. Sprinkle with grated Parmesan cheese if desired.

Notes

  • If you prefer, you can substitute 1/2 cup heavy cream and 1/2 cup milk in place of the 1 cup coconut milk. Or substitute 1 cup almond milk in place of the coconut milk if you have allergies.
  • For extra veggies, add 1 packed cup of baby spinach leaves to the pasta sauce after it has been blended. Heat the sauce until the spinach is tender.
  • If you have fresh sage on hand, use 1 1/2 tsp freshly chopped sage in place of the dried sage. Your sauce will taste even better!

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