Butternut Squash Pasta Sauce
A creamy, rich pasta sauce made from roasted butternut squash, tomatoes, and onions, perfect for any pasta dish.
Equipment
- Large Baking Sheet
- Blender
- Large Pot
Ingredients
- 1 medium butternut squash (about 1.5 pounds), diced
- 2 plum tomatoes quartered
- 1 yellow onion quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
- 1 lb. penne pasta
- 1/4 cup grated vegetarian Parmesan cheese
- 1 tablespoon olive oil for serving
Instructions
- Preheat oven to 450°F (230°C). Bring a large pot of salted water to a boil for the pasta.
- In a mixing bowl, combine olive oil, salt, pepper, thyme, and red pepper flakes. Toss butternut squash, tomatoes, and onion in the mixture until evenly coated.
- Spread the vegetables on a large baking sheet in a single layer. Roast for 20-30 minutes until soft and slightly browned.
- Cook the pasta according to package instructions, reserving about 1/2 cup of pasta water before draining.
- Transfer roasted vegetables to a blender, add reserved pasta water, and blend until smooth and creamy.
- Pour the sauce over the cooked pasta and stir well to coat. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.