Butternut Squash Pasta Sauce Recipe
This creamy and flavorful Butternut Squash Pasta Sauce is made by roasting butternut squash, tomatoes, and onions to bring out their natural sweetness, then blending them into a smooth sauce. Tossed with your favorite pasta, it creates a comforting, nutritious meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 16 ounces frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 medium yellow onion, sliced
Pantry
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
Pasta
- 1 pound dried pasta
- 1/3 cup reserved pasta water
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Vegetables: Spread the frozen butternut squash, chopped tomatoes, and sliced onion evenly across the prepared baking sheet for even roasting.
- Season the Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 1/2 teaspoon of dried thyme. Toss everything together until all pieces are well coated.
- Roast: Bake the seasoned vegetables in the oven at 450°F for 20 minutes until they are tender and develop a light caramelization, enhancing their natural sweetness.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook 1 pound of dried pasta according to package directions. Before draining, reserve 1/3 cup of the pasta cooking water to use in the sauce.
- Blend the Sauce: Transfer the roasted vegetables and reserved pasta water to a blender. Blend until you achieve a smooth and creamy sauce consistency.
- Combine Pasta and Sauce: Return the drained pasta to the cooking pot. Pour the blended butternut squash sauce over the pasta and toss thoroughly to ensure every strand is coated evenly.
- Serve: Serve immediately, optionally garnished with freshly grated Parmesan cheese or a plant-based Parmesan alternative for added flavor.
Notes
- For a vegan option, omit Parmesan or use plant-based Parmesan cheese.
- If you prefer a thinner sauce, add more reserved pasta water a little at a time while blending.
- Frozen butternut squash can be substituted with fresh; roast a bit longer if fresh is used.
- Fresh thyme can be used instead of dried for a more aromatic flavor.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
Find it online: https://mealoria.com/butternut-squash-pasta-sauce-recipe/
