Description
This vibrant Butternut Squash Pasta Sauce blends roasted butternut squash, tomatoes, and onions into a creamy, flavorful sauce perfect for coating your favorite pasta. Roasted at high heat to bring out natural sweetness, this sauce is enhanced with thyme and olive oil, making a comforting, nutritious meal ideal for a quick weeknight dinner.
Ingredients
Vegetables
- 16 oz bag 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 (your choice of type)
- 1/3 cup reserved pasta water
- Parmesan cheese or plant-based parm for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Spread frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
- Season Vegetables: Drizzle olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme.
- Mix to Coat: Toss the vegetables on the baking sheet to ensure they are evenly coated with oil and seasonings.
- Roast Vegetables: Bake the vegetables in the preheated oven for 20 minutes until softened and slightly caramelized.
- Cook Pasta: While the vegetables roast, cook the pasta according to the package instructions until al dente.
- Reserve Pasta Water: Before draining, reserve 1/3 cup of the pasta cooking water and place it in a blender.
- Blend Sauce: Immediately transfer the hot roasted vegetables to the blender with the reserved pasta water and blend until smooth to create a creamy sauce.
- Toss Pasta with Sauce: Pour the blended sauce over the cooked pasta and toss well to coat evenly.
- Serve: Serve the pasta immediately, garnished with parmesan cheese or a plant-based alternative if desired.
Notes
- You can use fresh butternut squash instead of frozen; just dice it into uniform cubes for even roasting.
- If you prefer a thinner sauce, add more reserved pasta water gradually while blending.
- For a vegan option, omit the parmesan cheese or use a plant-based alternative.
- This sauce can also be used as a base for a creamy soup or as a topping for roasted vegetables.
