Description

This vibrant Butternut Squash Pasta Sauce is a comforting and wholesome dish that blends roasted butternut squash, fresh tomatoes, and aromatic herbs for a creamy, dairy-free sauce. Perfect for a quick weeknight dinner, it pairs beautifully with your favorite pasta, offering a deliciously smooth texture and a naturally sweet, savory flavor without any added cream or cheese (though optional parmesan can be added at serving).

Ingredients

Scale

Vegetables and Herbs

16 oz frozen diced butternut squash
1.5 cups fresh chopped tomatoes
1/2 yellow onion, sliced
1/2 tsp dried thyme

Seasonings and Oils

2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper

Pasta

1 lb pasta (any variety like penne or spaghetti)
1/3 cup reserved pasta water

Optional Garnish

Parmesan cheese or plant-based parmesan (for serving)

Instructions

Preheat and prepare baking sheet: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Arrange vegetables: On the baking sheet, place the frozen butternut squash cubes, fresh chopped tomatoes, and sliced yellow onion in an even layer.
Season vegetables: Drizzle the olive oil over the veggies, then sprinkle with salt, black pepper, and dried thyme. Gently toss the ingredients on the sheet to ensure everything is evenly coated with the oil and seasonings.
Roast vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes until the butternut squash is tender and edges begin to caramelize.
Cook pasta: While the vegetables roast, cook your pasta according to package directions until al dente. Before draining, reserve 1/3 cup of the pasta cooking water.
Blend sauce: Quickly transfer the hot roasted vegetables into a blender along with the reserved pasta water, and blend until smooth and creamy, creating a luscious butternut squash sauce.
Combine pasta and sauce: Pour the blended sauce over the drained pasta and toss gently to coat each piece evenly with the flavorful sauce.
Serve: Serve the pasta immediately, optionally garnished with parmesan cheese or a plant-based alternative to add a savory, cheesy note.

Notes

If frozen butternut squash is unavailable, fresh squash can be cubed and roasted similarly.
The reserved pasta water helps thin the sauce and helps it adhere better to the pasta.
For a vegan option, omit parmesan cheese or use a plant-based alternative.
You can add garlic or red pepper flakes during roasting for additional flavor.
Any pasta type works well, but sturdier shapes like penne or rigatoni hold the sauce better.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting and Blending
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup cooked pasta with sauce
Calories: 350 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: butternut squash pasta sauce, roasted squash sauce, vegetarian pasta sauce, easy pasta sauce, healthy pasta recipes