Sometimes I just want a cozy fall sauce I can throw together without fuss and this butternut squash pasta sauce is exactly that. Made from roasted squash, carrots, onion, tomatoes, and garlic, it all gets blended with coconut milk and nutritional yeast into a creamy, naturally sweet sauce that feels way fancier than it is. It’s baby- and toddler-friendly, full of nutrients, and easy enough to make on a weeknight!
Why You and Your Toddler Will Love This Butternut Squash Pasta Sauce
- naturally creamy – coconut milk makes it creamy without dairy or you can use whole milk or cream if you don't have a dairy allergy
- nutrient-packed – full of fiber, vitamin A, and plant-based protein
- baby + toddler-friendly – smooth texture and cozy flavor that little ones accept easily
- no added sugar or salt – mainly needed for babies under 12 months! feel free to add salt to taste for more flavor
- versatile – serve over pasta, with veggies, or as a dipping sauce
If you have a pasta loving toddler, be sure to check out my short rib ragu pasta, one pot marry me chicken pasta, and shrimp alfredo!
Jump to:
- Why You and Your Toddler Will Love This Butternut Squash Pasta Sauce
- Ingredients You'll Need
- How To Make Your Butternut Squash Sauce
- Hint
- Substitutions
- Variations
- How To Serve Pasta Sauce To Toddlers
- Equipment
- Storing Your Butternut Squash Pasta Sauce
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Butternut Squash Pasta Sauce (easy, baby + toddler friendly)
Ingredients You'll Need
Here's what you'll need to make this butternut squash pasta sauce:
- butternut squash: the base that's naturally sweet and rich in vitamin A
- carrots: add sweetness + extra nutrients
- onion + garlic: bring depth and immune-supporting benefits
- cherry tomatoes: balance sweetness with a mild acidity
- nutritional yeast: adds a cheesy, savory flavor toddlers love
- coconut milk: makes the sauce creamy and dairy-free
See recipe card for quantities.
How To Make Your Butternut Squash Sauce
- Step 1: Preheat oven to 400°F (200°C). Spread squash, carrots, onion, and tomatoes on a baking sheet. Drizzle with olive oil. Roast 25–30 minutes until tender and caramelized.
- Step 2: Add roasted veggies to a blender with coconut milk or broth, garlic, and nutritional yeast. Blend until smooth and creamy. Add water or broth to thin if needed.
- Step 3: Season with salt and pepper to taste.
- Step 4: Toss with pasta, use as a dip, or store for later!
Hint
Roast the veggies until they’re caramelized and golden, this brings out their natural sweetness and makes the sauce extra flavorful. Feel free to toss halfway for evening cooking.
Substitutions
This butternut squash sauce is naturally gluten-free, dairy-free, nut-free, and egg-free! Making it great for so many little ones with allergies.
- coconut milk: swap with whole milk or cream if you prefer dairy, you can also sub with broth for a less creamy sauce
- tomatoes: use canned diced tomatoes if fresh aren’t on hand
- nutritional yeast: can swap with Parmesan
- butternut squash: substitute with pumpkin or sweet potato for a similar texture
Variations
Feel free to amp up this butternut squash pasta sauce with other mix-ins!
- extra veggie boost: add roasted red peppers or zucchini before blending
- protein-packed: stir in cooked lentils or white beans before blending for more staying power
- chunkier version: blend less or mash by hand for older toddlers who like texture
- spice it up (for adults): add chili flakes or smoked paprika before serving your portion
See this roasted tomato pasta sauce for another easy sauce recipe!
How To Serve Pasta Sauce To Toddlers
- toss with small pasta shapes (like macaroni, mini shells, or rotini) for easy scooping
- serve as a dip alongside soft roasted veggies, breadsticks, or quesadillas
- spread onto toast or mini sandwiches as a nutrient-packed “spread"
- mix into rice, quinoa, or couscous for a creamy side dish
- thin with a little broth and serve as a warm, cozy soup in a small cup or bowl
Equipment
You’ll need a large baking sheet for roasting the veggies, a good sharp knife and cutting board for prepping the squash and carrots, and a high-speed blender or food processor to puree everything into a smooth sauce. A silicone spatula makes scraping down the blender easy, and if you’re freezing portions, silicone ice cube trays or small storage containers work perfectly.
Storing Your Butternut Squash Pasta Sauce
Store sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze in small portions (silicone ice cube trays work great for babies) for up to 2 months. Thaw overnight in the fridge or reheat gently on the stove.
Tiff's Dietitian Tip
Butternut squash is loaded with vitamin A for healthy vision and immune support, while nutritional yeast adds plant-based protein and B vitamins. Pairing this sauce with iron-rich pasta (like lentil or chickpea pasta) or meat source like my zucchini meatballs or veggie-packed meatballs will maximize that iron absorption!
FAQ
Yes! This recipe is smooth, naturally sweet, and free from added sugar or salt - perfect for babies 6+ months who are starting solids!
Yes, peeling before roasting makes for the smoothest sauce.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this butternut squash pasta sauce:
Butternut Squash Pasta Sauce (easy, baby + toddler friendly)
Equipment
- silicone ice cube tray for storing
Ingredients
- 1 medium butternut squash peeled + cubed (about 4 cups cubes)
- 4 medium carrots chopped
- 1 small yellow onion chopped or quartered
- 1 cup cherry tomatoes or use one whole small package
- 2 teaspoon minced garlic or 1 teaspoon garlic powder, add more to taste
- 2 tablespoon nutritional yeast add more to taste
- ½ -1 cup coconut milk canned, full fat (start with ½ cup and add more as needed)
- 1 tablespoon olive oil for cooking
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread cut squash, carrots, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and toss. Roast 25–30 minutes until tender and golden.
- Transfer roasted veggies to a blender or food processor. Add nutritional yeast, garlic, and coconut milk (or liquid of choice). Blend until smooth, adding more coconut milk as needed for creaminess.
- For babies/toddlers, serve as is. For adults, season with salt and pepper as desired. Thin with water or broth if using as a soup.
- Toss with pasta, spread on toast, pair with grilled cheese as a soup, or use as a dip.
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