Description
This Butternut Squash Pasta Sauce recipe is a creamy, flavorful sauce made from roasted butternut squash, fresh tomatoes, and onions, blended to a smooth consistency and tossed with pasta. It’s a comforting and nutritious option, perfect for a quick weeknight meal or a cozy dinner that highlights natural sweetness and wholesome ingredients.
Ingredients
Vegetables and Aromatics
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
Pasta and Additional
- 1 lb pasta of choice
- 1/3 cup reserved pasta water (from cooked pasta)
- Parmesan cheese or plant-based parm (for serving, optional)
Instructions
- Preheat oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.
- Prepare vegetables: Arrange the frozen cubed butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
- Season veggies: Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme to evenly coat all pieces with seasoning and oil.
- Toss to coat: Use your hands or a spatula to mix and ensure the vegetables are fully covered with the oil and spices for optimal flavor.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast the vegetables at 450°F for 20 minutes until tender and slightly caramelized.
- Cook pasta: While the vegetables roast, cook your chosen pasta according to package directions until al dente.
- Reserve pasta water: Before draining the cooked pasta, reserve 1/3 cup of the starchy pasta water to use in the sauce for consistency and flavor.
- Blend sauce: Immediately transfer the hot roasted vegetables to a blender. Add the reserved pasta water and blend until smooth and creamy, adjusting texture as needed.
- Toss pasta and sauce: Pour the blended butternut squash sauce over the drained pasta. Toss well to coat all the pasta evenly with the sauce.
- Serve: Serve the pasta immediately, topped with Parmesan cheese or a plant-based alternative if desired, for a delicious and comforting meal.
Notes
- You can use fresh butternut squash if preferred; dice it into small cubes before roasting.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- For a vegan version, use plant-based Parmesan or nutritional yeast as a topping.
- Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.
- Adding a splash of cream or coconut milk while blending can make the sauce even richer.
