Butternut Squash Pasta Sauce Recipe

Introduction

This creamy butternut squash pasta sauce is a delightful way to enjoy a comforting meal with minimal effort. Roasting the squash and tomatoes together brings out rich, natural sweetness that blends perfectly into a smooth, flavorful sauce. It’s a simple recipe that transforms everyday ingredients into something special.

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 your oven to 450°F and line a baking sheet with parchment paper.
2. Step 2: Arrange the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
3. Step 3: Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme.
4. Step 4: Toss everything together on the baking sheet to coat the veggies evenly with oil and seasonings.
5. Step 5: Bake in the preheated oven for 20 minutes, until the vegetables are tender and slightly caramelized.
6. Step 6: While the vegetables roast, cook the pasta according to the package instructions until al dente.
7. Step 7: Before draining the pasta, reserve 1/3 cup of the pasta cooking water and set it aside.
8. Step 8: Transfer the hot roasted vegetables into a blender along with the reserved pasta water, then blend until smooth and creamy.
9. Step 9: Pour the sauce over the drained pasta and toss well to coat every strand evenly.
10. Step 10: Serve immediately, optionally topped with parmesan cheese or a plant-based alternative for extra flavor.

Tips & Variations

• For a richer sauce, add a splash of cream or coconut milk when blending the vegetables.
• If fresh tomatoes aren’t available, canned diced tomatoes drained slightly work well too.
• Try adding fresh basil or sage with the thyme for a herby twist.
• Use gluten-free pasta or spiralized vegetables as a low-carb option.

Storage

Store any leftover sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little reserved pasta water or olive oil to loosen the sauce as needed. It’s best to cook fresh pasta when serving again to prevent it from getting mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes! If using fresh butternut squash, peel and dice it into small cubes before roasting. Fresh squash might take slightly longer to roast, so check for tenderness after 20-25 minutes.

What type of pasta works best with this sauce?

This sauce pairs well with any pasta shape, but it especially clings to ridged or twisted shapes like rigatoni, fusilli, or penne, helping to hold the creamy sauce better.

Butternut Squash Pasta Sauce Recipe

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★★★★★

4.8 from 80 reviews

This Butternut Squash Pasta Sauce is a delicious, creamy, and healthy alternative to traditional pasta sauces. Roasted butternut squash, fresh tomatoes, and onions are blended into a smooth, flavorful sauce that pairs perfectly with your favorite pasta. It’s easy to prepare, comforting, and excellent for a wholesome weeknight dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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Vegetables and Seasonings

• 16 oz bag of frozen diced butternut squash
• 1.5 cups fresh chopped tomatoes
• ½ yellow onion, sliced
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme

Oils and Liquids

• 2 tbsp olive oil
• ⅓ cup reserved pasta water

Pasta

• 1 lb pasta

Instructions

1. Preheat the oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the vegetables: Place the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
3. Season and oil: Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle salt, black pepper, and dried thyme over the veggies, then mix them together thoroughly so all pieces are coated evenly with oil and seasoning.
4. Bake the vegetables: Bake the seasoned vegetables in the preheated oven for 20 minutes until the butternut squash is tender and the onions and tomatoes are roasted.
5. Cook the pasta: While the vegetables bake, cook the pasta according to package instructions until al dente. Before draining, reserve ⅓ cup of the pasta cooking water for the sauce.
6. Blend the sauce: Transfer the hot roasted vegetables to a blender, add the reserved pasta water, and blend until you achieve a smooth, creamy sauce texture.
7. Combine and serve: Pour the warm butternut squash sauce over the cooked pasta and toss well to coat. Serve immediately topped with parmesan cheese or plant-based parmesan for a dairy-free option.

Notes

• Using frozen butternut squash saves prep time and is convenient year-round.
• Reserve pasta water helps to thin and emulsify the sauce for a creamy consistency.
• You can substitute fresh butternut squash cubes if available but adjust baking time accordingly.
• For vegan options, use plant-based parmesan or skip the cheese altogether.
• Feel free to add fresh herbs like basil or parsley for extra flavor when serving.

Keywords: butternut squash pasta sauce, roasted vegetable pasta sauce, vegetarian pasta sauce, easy pasta sauce recipe, creamy squash sauce