This healthy butternut squash sauce is an easy, veggie-filled pasta sauce that the whole family will love. It is great for babies and toddlers, but also for the whole family! (gluten-free)
It's no secret that most kids love pasta. In this recipe, I use nutritious butternut squash to make a healthy pasta sauce that you can feel good about giving to your littlest eaters. But don't think it's for kids only! With hints of sage and garlic, this sauce is also delicious for adults. Of course, if you want to make it more kid-friendly for picky eaters, feel free to remove the sage and/or garlic.
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Why You'll Love This Butternut Squash Sauce
This creamy, flavorful sauce is a great way to get more nutrient-dense veggies into your little one's diet without a fuss. It is made with healthy ingredients like Greek yogurt and broth so you can feel good about feeding it to you kids. The roasted butternut squash brings some natural sweetness to the sauce, while onion, garlic, and sage add savory, herby notes. It is also make ahead friendly and flexible enough that you can use what you have on hand and make it fit your family's needs!
What You'll Need
- Butternut squash - I find it easiest to roast a halved butternut squash (no peeling or chopping!) but if you have cubed squash, that's great too.
- Butter
- Onion
- Garlic
- Sage - I use fresh, but you can substitute dried. Or leave it out!
- Broth - Chicken or vegetable broth will work.
- Salt & Pepper - Leave the salt out for babies less than 12 months if you'd like
- Plain Greek yogurt - You can substitute half and half or cream
Helpful Equipment: Baking sheet (if you're roasting the squash), saucepan, and a high speed blender (such as this one)
How To Make It
Here is a quick step-by-step rundown. For the full detailed recipe, scroll to the recipe card at the bottom of the page.
- Roast the squash. Place half of a butternut squash (with seeds scooped out) cut side down on a baking sheet lined with parchment or a silicone baking mat. Roast at 400°F until the squash is soft, about 30-45 minutes.
- Cook the onion, garlic and sage while the squash roasts. Melt the butter in a saucepan and add chopped onion, garlic and sage. Cook until the onion is soft, then add the broth to warm it up.
- Blend up the sauce. Scoop the cooked squash from the skin into a high speed blender. Add the cooked onion mixture and the yogurt, salt and pepper. Blend until smooth, making sure not to seal the lid completely. Because it is hot it will build up pressure and could explode (ask me how I know!). If there is a removable piece in the lid, leave that open, or just slightly crack the lid and cover with a thick kitchen towel while blending.
- Done! Toss with cooked pasta of your choice.
Recipe Variations
- Cubed butternut squash: If you would rather use cubed butternut squash, you'll need about 2 cups (either fresh or frozen). Place peeled, cubed squash in a pan with enough water to cover it. Bring to a boil and simmer over medium low heat until squash is soft, about 15-20 minutes. Drain and proceed with the recipe.
- Substitutes for Greek yogurt: You can use ¼ cup half and half or cream in place of the yogurt if you'd like.
- Sage: I like the addition of fresh sage when I'm making this for the whole family (such as with chicken spaghetti), but if you're making just for some picky little ones, you can leave the sage out. You can also use 1 teaspoon dried sage in place of the fresh.
- Salt: I'm not super worried about salt for babies if you cook most meals from home with just a dash. However, if you'd rather leave it out, then please do so!
How To Use Butternut Squash Sauce
Once blended, toss the sauce with your favorite cooked pasta. (Here are the Best Pastas for Baby Led Weaning.) Stir into hot, drained pasta, and reserve a little cooking water to add as need to thin the sauce.
I like to add cooked shredded chicken to make chicken spaghetti. You could also stir in a little cheese while it is still hot to make butternut squash mac and cheese.
Storage
This sauce is great for making ahead. You can store it alone or mixed with pasta in an airtight container in the refrigerator for up to 4 days.
Read More: How To Serve Butternut Squash For Baby Led Weaning
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More Healthy Pasta Sauces for Baby
- Baby's First Spaghetti Bolognese
- Hidden Veggie Pasta Sauce for Babies and Kids
- Small Batch Spinach Pesto
- Creamy Roasted Red Pepper Sauce
Healthy Butternut Squash Pasta Sauce
This healthy butternut squash sauce is an easy, veggie-filled pasta sauce that the whole family will love. It is great for babies and toddlers, but also for the whole family! (gluten-free)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: about 3 cups sauce 1x
- Category: sauce
- Method: blender
- Cuisine: American
Ingredients
- ½ medium butternut squash (or about 2 cups cubed)
- 2 tbsp butter
- ½ medium onion, diced
- 2 cloves garlic, roughly smashed
- 1 tbsp fresh sage, chopped or 1 teaspoon dried (optional)
- 1 cup chicken or vegetable broth
- ¼ tsp sea salt (optional)
- ¼ tsp freshly cracked black pepper
- ⅓ cup plain Greek yogurt
Instructions
- Cook the butternut squash. The easiest way is to roast it. Scoop the seeds from the squash half and place it cut side down on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the oven at 400°F until soft, about 30-45 minutes.
- While squash is cooking, melt butter in a saucepan or skillet over medium low heat. Add the diced onion, garlic, and sage and cook, stirring, until onion becomes soft, about 5 minutes.
- Add broth and continue cooking until broth is heated through.
- Scoop squash from the skin into a blender or food processor. Carefully add the broth mixture. Add salt (if using), pepper and yogurt. Blend until smooth. Because the mixture is hot, make sure not to seal the blender completely, or it will build up pressure. If it has a removable slot at the top, be sure to vent it, or just slightly crack the lid, and place a kitchen towel over the top while blending.
- Once blended, add butternut squash sauce to any cooked pasta that you like, adding enough of the pasta cooking liquid to thin the sauce and bind to the noodles, if necessary.
Notes
- To boil cubed butternut squash: If you are using peeled, cubed butternut squash, you can boil it instead. Place it in a saucepan with enough water to cover it. Bring to a boil and simmer until squash is soft, about 20 minutes, then drain.
- Optional salt & sage: The salt is optional depending on how old your little ones are and how you feel about serving salt to babies. In the context of a fresh, homemade meal, I'm not too worried about a little salt. The sage is also optional. I like it when I'm making a family meal, such as chicken spaghetti, but if you're cooking just for kids, feel free to skip it.
- Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days. You can store it tossed with pasta or separately. When reheating, do so at low, gentle heat because of the yogurt in the sauce. You may need to thin it with a little milk or cream when heating.
- Yogurt substitutes: You can use ¼ cup half and half or cream in place of the yogurt.
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