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Butternut Squash Pasta Sauce Recipe

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3.9 from 6 reviews

This Butternut Squash Pasta Sauce recipe offers a creamy, flavorful alternative to traditional pasta sauces. Roasted butternut squash, tomatoes, and onions blend into a smooth sauce enriched with olive oil and seasoned with thyme, salt, and pepper. Perfectly tossed with your favorite pasta and enhanced with reserved pasta water for ideal consistency, this dish is a comforting and nutritious option for weeknight dinners.

Ingredients

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 & Liquids

  • 1 lb pasta
  • 1/3 cup reserved pasta water from cooked pasta

Optional Toppings

  • Parmesan cheese or plant-based parmesan cheese for serving

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even roasting.
  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 Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle them with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme to enhance their flavor.
  4. Toss to Coat: Use a spatula or your hands to mix the vegetables thoroughly, ensuring they are evenly coated with the olive oil and seasonings.
  5. Roast Vegetables: Place the baking sheet in the oven and roast for 20 minutes until the butternut squash is tender and the tomatoes and onions caramelize slightly.
  6. Cook Pasta: While the vegetables roast, cook 1 pound of pasta according to the package instructions until al dente.
  7. Reserve Pasta Water: Before draining the pasta, scoop out and reserve 1/3 cup of the starchy pasta cooking water; set this aside for blending.
  8. Blend Sauce: Immediately transfer the hot roasted vegetables to a blender. Add the reserved pasta water and blend until a smooth, creamy sauce forms.
  9. Toss Pasta with Sauce: Pour the blended butternut squash sauce over the cooked pasta and toss thoroughly to coat every strand with the rich sauce.
  10. Serve: Serve the pasta immediately, topped with Parmesan cheese or a plant-based alternative, for a delicious finishing touch.

Notes

  • Using the reserved pasta water helps achieve the perfect sauce consistency due to its starch content.
  • Substitute fresh butternut squash if you prefer, adjusting roasting time as needed to ensure tenderness.
  • Add crushed red pepper or garlic powder to the seasoning for an extra flavor dimension.
  • This sauce can be made ahead and refrigerated for up to 3 days; gently reheat with a splash of water to loosen before serving.
  • For a vegan option, use plant-based parmesan or nutritional yeast as a topping.

Find it online: https://recipeplenty.com/butternut-squash-pasta-sauce-recipe/