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Butternut Squash Pasta Sauce

A vibrant and healthy sauce made from roasted butternut squash and fresh tomatoes, perfect for pasta lovers seeking comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the sauce
  • 16 oz bag of frozen diced butternut squash
  • 1.5 cups fresh chopped tomatoes or canned if you're short on fresh
  • 1/2 large yellow onion, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 lb pasta of your choice
  • 1/3 cup pasta water reserved from cooked pasta

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Place the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
  3. Drizzle 2 tablespoons of olive oil on top. Season with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried thyme.
  4. Toss the vegetables until they’re evenly coated with oil and seasonings.
  5. Roast in the oven for 20 minutes.
  6. While the veggies bake, cook your pasta according to package instructions.
  7. Before draining, reserve 1/3 cup of the pasta water and set aside.
  8. Blend the hot veggies with the reserved pasta water until smooth.
  9. Pour the creamy sauce over the drained pasta and toss to coat thoroughly.
  10. Serve immediately with freshly grated parmesan cheese or a plant-based alternative.

Notes

Store leftover sauce in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove before serving.