Butternut Squash Pasta Sauce Recipe
A creamy, flavorful butternut squash pasta sauce made with roasted butternut squash, tomatoes, and onions, blended into a smooth sauce. This dish offers a healthy, comforting alternative to traditional creamy pasta sauces, enhanced with herbs and a touch of heat from red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 1 medium butternut squash (about 1.5 pounds), diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 1 teaspoon fresh thyme
Seasonings and Oils
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil (for serving)
Pasta and Cheese
- 1 pound penne pasta
- 1/4 cup grated vegetarian Parmesan cheese
Instructions
- Preheat and Prepare Pasta Water: Preheat your oven to 450°F (230°C). Meanwhile, bring a large pot of salted water to a boil to cook the pasta later.
- Toss Vegetables with Seasonings: In a mixing bowl, combine 2 tablespoons olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add the diced butternut squash, quartered tomatoes, and onion pieces. Toss everything until the vegetables are evenly coated with the seasoning mixture.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20 to 30 minutes, or until the vegetables are soft and slightly browned around the edges.
- Cook Pasta: While the vegetables roast, cook the penne pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- Blend the Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta water and blend until the mixture becomes smooth and creamy, adjusting the consistency as needed with more pasta water.
- Combine Pasta and Sauce: Pour the butternut squash sauce over the drained pasta. Stir well to evenly coat all the pasta with the sauce.
- Finish and Serve: Drizzle 1 tablespoon of olive oil over the sauced pasta and sprinkle with 1/4 cup grated vegetarian Parmesan cheese. Serve warm for the best flavor experience.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- You can substitute penne with any short pasta like rigatoni or fusilli.
- Adjust red pepper flakes based on your spice tolerance.
- Roasting the vegetables brings out their natural sweetness and enhances the flavor of the sauce.
- Reserve pasta water is essential to help achieve a smooth sauce consistency.
Nutrition
- Serving Size: 1 cup pasta with sauce
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg
Keywords: butternut squash pasta sauce, roasted vegetable pasta sauce, vegetarian pasta sauce, creamy butternut squash sauce, healthy pasta sauce
Find it online: https://cheflenacooks.com/butternut-squash-pasta-sauce-recipe-2/
