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a close up of butternut squash tomato sauce in an our place always pan with a wooden spoon

Roasted Butternut Squash and Tomato Sauce

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 50 minutes
  • Yield: About 5 servings
  • Diet: Vegan


This autumn-inspired roasted butternut squash and tomato sauce is ready in just under an hour and will give you all of the cozy fall-feels we know and love!


  • 10 cloves garlic, peeled
  • 2 lbs. medium tomatoes, stems removed
  • 2 cups cubed butternut squash
  • 1 large onion, peeled and roughly chopped * (see notes)
  • 1/2 cup dry red wine⁣ (we used Pinot noir)* (see notes)
  • 1/4 cup extra-virgin olive oil*
  • 1 tablespoon chopped sage leaves (or 1 teaspoon chopped dried leaves)
  • 1 tablespoon chopped rosemary leaves (or 1 teaspoon chopped dried leaves)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste


  1. Preheat the oven to 400°F.⁣ Grab a large casserole dish and set it aside. 
  2. Add all of the ingredients except for the tomato paste to the casserole dish and mix until everything is evenly distributed. Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
  3. Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
  4. Carefully transfer everything from the baking dish with all of the juices into a food processor along with the tomato paste and pulse until you reach your desired consistency. You can process it until smooth but we like to keep some texture. Adjust seasonings to taste. 
  5. Reheat the sauce if using immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months. 


  • This recipe is adapted from our Easy Roasted Tomato Sauce
  • We recommend using Barnivore to check if your wine is vegan. 
  • To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up in to smaller pieces (they don’t have to be individual slices as shown in the picture in the blog post).
  • We used a food processor for this but a blender works as well, just be sure to pulse it if you do not want a smooth sauce. 
  • You can leave out the red wine as desired. If the sauce is too chunky for your liking without it, feel free to add some vegetable broth to loosen it up. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Sauce
  • Method: Oven

Keywords: sauce, gravy, butternut squash, fall, roasted tomatoes, tomato sauce, sage, rosemary