Butternut Squash Pasta Sauce Recipe
This comforting butternut squash pasta sauce combines roasted butternut squash, tomatoes, and onions blended into a creamy, flavorful sauce. It’s seasoned with fresh thyme and a hint of red pepper flakes for a mild kick, making it a perfect fall-inspired vegetarian pasta dish that’s both hearty and nutritious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Boiling, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Seasonings
- 1 medium butternut squash (about 1.5 pounds), diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
Oils and Cheese
- 2 tablespoons olive oil (for tossing vegetables)
- 1 tablespoon olive oil (for serving)
- 1/4 cup grated vegetarian Parmesan cheese
Pasta
- 1 lb. penne pasta
Instructions
- Preheat and Prep: Preheat your oven to 450°F (230°C). Bring a large pot of salted water to a boil in preparation for cooking the pasta.
- Season Vegetables: In a mixing bowl, combine 2 tablespoons olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Toss the diced butternut squash, quartered tomatoes, and quartered onion in this mixture until they are evenly coated with the seasoning.
- 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 until they are soft and slightly browned, which helps to enhance their natural sweetness and flavor.
- Cook Pasta: While the vegetables are roasting, cook the penne pasta according to the package instructions. Before draining, reserve about 1/2 cup of the pasta cooking water to help loosen the sauce if needed.
- Blend Sauce: Transfer the roasted vegetables to a blender, add the reserved pasta water, and blend until the mixture becomes smooth and creamy, forming a luscious pasta sauce.
- Toss and Serve: Pour the creamy butternut squash sauce over the cooked pasta and stir well to coat all the noodles evenly. Drizzle with 1 tablespoon of olive oil and sprinkle with grated vegetarian Parmesan cheese just before serving for added richness and flavor.
Notes
- You can substitute penne pasta with any pasta shape you prefer, such as fusilli or rigatoni.
- For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
- Adjust red pepper flakes to taste for more or less heat.
- If the sauce is too thick, add more reserved pasta water a little at a time until you reach your desired consistency.
- Roasting the vegetables enhances their natural sweetness, so be sure not to skip this step for best flavor.
Nutrition
- Serving Size: 1 cup pasta with sauce
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg
Keywords: butternut squash pasta sauce, roasted vegetable pasta sauce, vegetarian pasta sauce, creamy squash sauce, fall pasta recipe
Find it online: https://cheflenacooks.com/butternut-squash-pasta-sauce-recipe/
