Description
This creamy and flavorful Butternut Squash Pasta Sauce is a nutritious and comforting dish perfect for a quick weeknight dinner. Roasted butternut squash, fresh tomatoes, and caramelized onions form the base of a smooth sauce that pairs beautifully with pasta, offering a naturally sweet and savory flavor profile with a touch of thyme.
Ingredients
Scale
Vegetables
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
Seasonings & Oil
- 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 reserved pasta water (from cooked pasta)
Optional
- Parmesan cheese or plant-based parmesan for serving
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Vegetables: Spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the lined baking sheet.
- Season and Oil: Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme for balanced flavor. Toss or mix gently to coat all veggies evenly with the oil and seasonings.
- Roast the Vegetables: Bake the seasoned vegetables in the preheated oven for 20 minutes until tender and slightly caramelized, which enhances their natural sweetness.
- Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Reserve Pasta Water: Before draining the pasta, scoop out 1/3 cup of the hot pasta cooking water and set it aside. This starchy water helps create a silky sauce texture.
- Blend the Sauce: Remove the roasted vegetables hot from the oven and place them in a blender with the reserved pasta water. Blend until you achieve a smooth, creamy sauce consistency.
- Toss and Serve: Pour the butternut squash sauce over the drained pasta and toss well to coat each strand evenly. Serve immediately, topped with optional parmesan or plant-based parmesan cheese.
Notes
- You can substitute fresh butternut squash cubes if frozen is unavailable; just adjust the roasting time until tender.
- For a vegan version, use plant-based parmesan or nutritional yeast as a topping.
- If the sauce is too thick, add more reserved pasta water a tablespoon at a time to reach desired consistency.
- Fresh thyme can be used instead of dried; use about 1 teaspoon fresh chopped thyme.
- This sauce pairs well with various pasta shapes such as penne, rigatoni, or fettuccine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup sauce with 2 oz cooked pasta
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Butternut squash pasta sauce, roasted vegetable pasta sauce, creamy squash pasta, vegetarian pasta recipe, healthy pasta sauce
