Butternut Squash Pasta Sauce Recipe
A creamy, flavorful butternut squash pasta sauce made by roasting butternut squash, tomatoes, and onions, then blending them into a smooth sauce. This dish is easy to prepare, wholesome, and perfect for a cozy weeknight meal, served over penne pasta with a sprinkle of vegetarian Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 1.5 pounds), diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
Seasonings & Oils
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil (for serving)
Other
- 1 pound penne pasta
- 1/4 cup grated vegetarian Parmesan cheese
Instructions
- Preheat and Boil: Preheat your oven to 450°F (230°C). At the same time, bring a large pot of salted water to a boil for cooking the pasta.
- Toss Vegetables: In a mixing bowl, combine 2 tablespoons of olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon fresh thyme, and 1/2 teaspoon red pepper flakes. Add the diced butternut squash, quartered tomatoes, and quartered onion. Toss well to evenly coat all the vegetables with the seasoning mixture.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 20 to 30 minutes, or until the vegetables are soft and have developed a slight browning.
- Cook Pasta: While the vegetables are roasting, cook the penne pasta according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta cooking water.
- Blend Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta water to the blender and blend until the mixture is smooth and creamy, creating your sauce.
- Toss Pasta and Serve: Pour the creamy butternut squash sauce over the drained pasta. Stir well to evenly coat the pasta. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 cup grated vegetarian Parmesan cheese. Serve immediately.
Notes
- Roasting the vegetables enhances their natural sweetness and depth of flavor in the sauce.
- Adjust the red pepper flakes if you prefer more or less heat.
- If the sauce is too thick, add more reserved pasta water to reach your desired consistency.
- Use vegetarian Parmesan to keep the dish suitable for vegetarians.
- This sauce can also be served with other pasta varieties like rigatoni or fusilli.
Nutrition
- Serving Size: 1 serving (about 1 cup cooked pasta with sauce)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: butternut squash pasta sauce, roasted vegetable pasta sauce, vegetarian pasta recipe, creamy butternut squash sauce, easy fall pasta
Find it online: https://yumwithmia.com/butternut-squash-pasta-sauce-recipe/
