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–+ servings
Butternut Squash Pasta Sauce

Deliciously Creamy Butternut Squash Pasta Sauce for Fall

Enjoy this healthy and comforting Butternut Squash Pasta Sauce that combines roasted squash with fresh tomatoes for a creamy delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 cups Frozen Diced Butternut Squash Fresh butternut squash can be used as a substitute.
  • 2 cups Fresh Chopped Tomatoes Canned diced tomatoes can work in a pinch.
  • 1 medium Yellow Onion Shallots can be used for a milder flavor.
  • 2 tablespoons Olive Oil Can be substituted with avocado oil or coconut oil.
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Fresh cracked pepper is recommended.
  • 1 teaspoon Dried Thyme Fresh thyme can be used—use about three times the amount.
  • 8 ounces Pasta Feel free to use any type, including gluten-free options.

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • large pot

Method
 

Step-by-Step Instructions for Butternut Squash Pasta Sauce
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
  3. Drizzle olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme. Toss to coat.
  4. Roast the vegetables in the oven for about 20 minutes until tender and slightly browned.
  5. While the vegetables roast, bring a large pot of salted water to a boil, add pasta, and cook according to package instructions.
  6. Blend the roasted vegetables with the reserved pasta water until smooth and creamy.
  7. Toss the cooked pasta with the sauce in a large mixing bowl until thoroughly coated.
  8. Serve hot, optionally topping with cheese or a plant-based alternative.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 4500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure thorough roasting of butternut squash and season to taste after blending.

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