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Butternut Squash Pasta Sauce

A creamy, comforting pasta sauce made with roasted butternut squash and fresh tomatoes, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 16 oz bag of frozen diced butternut squash Tender cubes bring a naturally sweet flavor and creamy consistency.
  • 1.5 cups fresh chopped tomatoes Juicy and vibrant for freshness and acidity.
  • 1/2 piece yellow onion Sharp, nutty flavor complements the squash.
Other Ingredients
  • 2 tbsp olive oil Adds depth and aids in roasting.
  • 1 tsp salt Enhances flavors.
  • 1/4 tsp black pepper A hint of spice.
  • 1/2 tsp dried thyme Adds earthy aroma.
  • 1 lb pasta Choose your favorite shape.
  • 1/3 cup reserved pasta water Helps achieve creaminess.

Method
 

Preparation
  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  2. Spread the frozen butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
  3. Drizzle olive oil over the vegetables and season with salt, black pepper, and dried thyme.
  4. Mix the vegetables to ensure they are evenly coated in the oil and seasonings.
Cooking
  1. Bake at 450°F for 20 minutes until the vegetables are tender and caramelized.
  2. While the veggies are baking, cook the pasta until al dente and reserve 1/3 cup of pasta water.
  3. In a blender, combine the reserved pasta water and hot roasted vegetables. Blend until smooth.
  4. Pour the finished sauce over drained pasta and toss to coat.
Serving
  1. Serve immediately, optionally adding Parmesan cheese or a plant-based alternative.

Notes

For added flavor, consider roasting with garlic or balsamic vinegar. Fresh herbs like basil or parsley also enhance the dish.