Butternut Squash Pasta Sauce Recipe

Introduction

This Butternut Squash Pasta Sauce is a creamy, comforting dish perfect for cozy dinners. Roasting the squash and vegetables brings out a rich flavor that pairs beautifully with your favorite pasta. It’s a simple yet delicious way to enjoy a seasonal veggie-packed meal.

Ingredients

• 16 oz bag of frozen diced butternut squash
• 1.5 cups fresh chopped tomatoes
• 1/2 yellow onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 lb pasta
• 1/3 cup pasta water reserved from cooked pasta

Instructions

1. Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Step 2: Spread the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
3. Step 3: Drizzle olive oil over the vegetables and season with salt, pepper, and dried thyme.
4. Step 4: Toss to coat the vegetables evenly with the oil and seasonings.
5. Step 5: Bake the vegetables at 450°F for 20 minutes until tender and slightly caramelized.
6. Step 6: While the vegetables roast, cook the pasta according to package instructions.
7. Step 7: Before draining, reserve 1/3 cup of the pasta water and transfer it to a blender.
8. Step 8: Add the hot roasted vegetables directly to the blender and blend until smooth, forming a creamy sauce.
9. Step 9: Pour the sauce over the cooked pasta and toss well to coat every strand.
10. Step 10: Serve immediately, optionally topped with parmesan cheese or a plant-based alternative.

Tips & Variations

• For extra depth, add a clove of roasted garlic to the blender with the vegetables before blending.
• Substitute dried thyme with fresh basil or sage for a different herb flavor.
• Use gluten-free pasta if you want a gluten-free version of this dish.
• If you prefer a thinner sauce, add more reserved pasta water gradually while blending.

Storage

Store any leftover sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed. Cooked pasta is best prepared fresh, but you can store pasta and sauce separately and combine when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, you can peel and dice fresh butternut squash and roast it the same way. Just make sure the pieces are similar in size for even cooking.

What type of pasta works best with this sauce?

This sauce pairs well with any pasta shape, but short or medium-width noodles like penne, rigatoni, or fusilli help hold the sauce nicely.

Butternut Squash Pasta Sauce Recipe

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★★★★★

4.6 from 133 reviews

This Butternut Squash Pasta Sauce offers a creamy, flavorful twist on traditional pasta sauces by using roasted butternut squash blended with fresh tomatoes, onions, and aromatic herbs. The sauce is naturally sweet and velvety, perfect for tossing with your favorite pasta for a comforting, wholesome meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 16 oz bag of frozen diced butternut squash
• 1.5 cups fresh chopped tomatoes
• 1/2 yellow onion, sliced

Seasonings & Oils

• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Pasta

• 1 lb pasta of your choice
• 1/3 cup pasta water reserved from cooked pasta

Instructions

1. Preheat Oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Prepare Vegetables: Spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
3. Season and Oil: Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle salt, black pepper, and dried thyme evenly on top. Toss gently to ensure all pieces are coated with oil and seasonings.
4. Roast Vegetables: Bake the vegetables in the preheated oven for 20 minutes until they are tender and slightly caramelized, which will deepen the flavors.
5. Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
6. Reserve Pasta Water: Before draining the pasta, scoop out 1/3 cup of the starchy pasta water and set it aside; this will help achieve the desired sauce consistency.
7. Blend Sauce: Immediately after roasting, transfer the hot vegetables to a blender along with the reserved pasta water. Blend until smooth and creamy to make the sauce.
8. Toss Pasta with Sauce: Pour the blended butternut squash sauce over the drained pasta. Toss well to coat every strand evenly with the sauce.
9. Serve: Serve the pasta hot, optionally garnished with parmesan cheese or a plant-based parmesan substitute for an extra layer of flavor.

Notes

• Use fresh or thawed butternut squash if frozen is unavailable; roast times may vary slightly.
• Reserving pasta water is crucial as it helps to thin the sauce and helps it adhere better to the pasta.
• For a vegan option, substitute parmesan with nutritional yeast or a plant-based cheese.
• Adding a splash of cream or coconut milk can make the sauce richer, but this is optional.
• Fresh thyme can be used instead of dried for a brighter flavor; adjust quantities accordingly.

Keywords: butternut squash pasta sauce, roasted squash sauce, vegetarian pasta sauce, easy pasta sauce, healthy pasta recipe