Description
A creamy and flavorful butternut squash pasta sauce made by roasting butternut squash, tomatoes, and onions, then blending them with reserved pasta water to create a smooth, comforting sauce. This easy recipe delivers a perfect autumn-inspired dish in just 40 minutes, ideal for a cozy weeknight dinner.
Ingredients
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 (any preferred type)
- 1/3 cup reserved pasta water from cooked pasta
Toppings (optional)
- Parmesan cheese or plant-based parmesan for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Place the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
- Season and Oil: Drizzle the olive oil over the vegetables. Sprinkle salt, black pepper, and dried thyme evenly atop to season.
- Mix Vegetables: Toss the vegetables gently on the baking sheet to ensure they are fully coated with the olive oil and seasonings for even roasting.
- Roast Vegetables: Bake in the preheated oven at 450°F for 20 minutes, until the vegetables are tender and slightly caramelized.
- Cook Pasta: While the vegetables roast, cook your pasta according to package instructions until al dente.
- Reserve Pasta Water: Before draining the pasta, measure and reserve 1/3 cup of the pasta cooking water and set it aside for blending.
- Blend Sauce: Immediately transfer the hot roasted vegetables to a blender. Add the reserved pasta water and blend until you achieve a smooth, creamy sauce texture.
- Toss Pasta: Pour the blended butternut squash sauce over the drained pasta and toss well to coat every strand evenly.
- Serve: Serve the pasta hot, topped with grated Parmesan cheese or plant-based parmesan as desired. Enjoy your comforting butternut squash pasta!
Notes
- Using frozen butternut squash saves prep time while still delivering good flavor.
- Adjust seasoning to taste before blending if needed.
- Use pasta water gradually to control sauce consistency.
- For a vegan option, substitute parmesan with plant-based cheese or nutritional yeast.
- This sauce pairs well with any short or long pasta shapes.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Italian
