Butternut Squash Pasta Sauce Recipe
A creamy and flavorful butternut squash pasta sauce made by roasting diced butternut squash, tomatoes, and onion, then blending them into a smooth sauce to toss with your favorite pasta. This healthy, comforting dish is enhanced with olive oil, thyme, and complementary seasonings, perfect for a cozy meal.
- 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 the oven: Set the oven to 450°F and line a baking sheet with parchment paper to prepare for roasting your vegetables evenly.
- Prepare the vegetables: Spread the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet to ensure even cooking.
- Season the vegetables: Drizzle olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme. Toss everything together gently until all pieces are evenly coated with the oil and seasonings.
- Roast the vegetables: Bake the seasoned vegetables at 450°F for 20 minutes, or until they are tender and lightly caramelized, which adds depth of flavor for the sauce.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the dried pasta according to package instructions. Before draining, reserve 1/3 cup of the pasta cooking water for thinning the sauce later.
- Blend the sauce: Transfer the roasted vegetables and reserved pasta water to a blender. Blend on high until a smooth, creamy sauce forms, ensuring a luscious texture that coats the pasta well.
- Toss pasta with sauce: Return the drained pasta to the pot and pour the blended sauce over it. Toss thoroughly until every piece of pasta is evenly coated with the creamy butternut squash sauce.
- Serve: Plate the pasta immediately and garnish with freshly grated Parmesan cheese or plant-based Parmesan for an extra burst of flavor if desired.
Notes
- Use fresh chopped tomatoes for a brighter sauce; canned tomatoes can be substituted but may alter the flavor.
- Reserve pasta water to adjust the sauce consistency as needed for a smoother texture.
- For a vegan option, omit Parmesan or substitute with a plant-based cheese alternative.
- Roasting the vegetables at high heat caramelizes their natural sugars, enhancing the flavor of the sauce.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stove with a splash of water or pasta water.
Find it online: https://oliviabakes.com/butternut-squash-pasta-sauce-recipe/
