Butternut Squash Pasta Sauce Recipe
A creamy and flavorful butternut squash pasta sauce made from roasted butternut squash, fresh tomatoes, and onions, blended into a smooth sauce and tossed with pasta. This recipe provides a comforting, vegetarian alternative to traditional pasta sauces, perfect for a cozy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Sauce
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
Seasonings and Oil
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
Pasta
- 1 lb pasta of choice
- 1/3 cup reserved pasta water
Optional Garnish
- Parmesan cheese or plant-based parmesan cheese
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Arrange Vegetables: Place the frozen cubed butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
- Season and Oil: Drizzle the olive oil over the vegetables, then sprinkle salt, black pepper, and dried thyme on top. Mix gently to coat the vegetables evenly with oil and seasonings.
- Roast Vegetables: Bake the seasoned vegetables in the preheated oven at 450°F for 20 minutes, or until the butternut squash is tender and starting to caramelize.
- Cook Pasta: While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Just before draining, reserve 1/3 cup of the pasta cooking water and set it aside.
- Blend Sauce: Transfer the hot roasted vegetables to a blender. Add the reserved pasta water and blend until the mixture forms a smooth and creamy sauce.
- Toss Pasta with Sauce: Pour the blended butternut squash sauce over the cooked pasta. Toss well to coat all the noodles evenly with the sauce.
- Serve: Serve the pasta immediately, garnished with grated parmesan cheese or a plant-based alternative if desired, for an extra touch of flavor.
Notes
- Using frozen diced butternut squash saves prep time but fresh can be used if preferred; adjust roasting time accordingly.
- Reserve pasta water is crucial for thinning the sauce to your desired consistency and helps the sauce cling to the pasta.
- Optional garnishes like fresh basil or red pepper flakes can enhance the flavor profile.
- This sauce pairs well with any pasta shape, but short pasta like penne or rigatoni works especially well.
- For a vegan version, omit the parmesan or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: butternut squash sauce, pasta sauce, roasted vegetable sauce, vegetarian pasta, creamy squash pasta
Find it online: https://tastygenius.com/butternut-squash-pasta-sauce-recipe/
