Butternut Squash Pasta Sauce Recipe

Introduction

This creamy butternut squash pasta sauce is a delightful way to enjoy a comforting, flavorful meal. Roasted vegetables blended into a smooth sauce create a perfect pairing for your favorite pasta. It’s simple to make and full of natural sweetness and savory herbs.

Ingredients

• 16 oz bag of frozen diced butternut squash
• 1.5 cups fresh chopped tomatoes
• 1/2 yellow onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 lb pasta
• 1/3 cup pasta water reserved from cooked pasta

Instructions

1. Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Step 2: Arrange the frozen diced butternut squash, chopped tomatoes, and sliced half of the yellow onion on the prepared baking sheet.
3. Step 3: Drizzle the olive oil evenly over the vegetables, then sprinkle with salt, black pepper, and dried thyme.
4. Step 4: Toss the vegetables gently to coat them thoroughly with the oil and seasonings.
5. Step 5: Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.
6. Step 6: While the vegetables roast, cook the pasta according to the package instructions until al dente.
7. Step 7: Before draining the pasta, reserve 1/3 cup of the pasta cooking water and set it aside.
8. Step 8: Transfer the hot roasted vegetables directly from the oven into a blender along with the reserved pasta water.
9. Step 9: Blend until you achieve a smooth, creamy sauce.
10. Step 10: Pour the sauce over the drained pasta and toss to coat evenly. Serve immediately, optionally topped with parmesan cheese or a plant-based alternative.

Tips & Variations

• Swap thyme for sage or rosemary for a different herbal note.
• Use fresh butternut squash cubes if available; just increase roasting time to 25–30 minutes.
• Add a splash of cream or coconut milk to the blended sauce for extra richness.
• Top with toasted pine nuts or fresh basil for added texture and flavor.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if needed. The pasta is best cooked fresh to maintain texture, but the sauce can be made ahead and reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash works well. Just peel and dice it, then roast for 25 to 30 minutes until tender before blending.

What type of pasta works best with this sauce?

This sauce pairs well with any pasta shape, but wider noodles like fettuccine or pappardelle hold the creamy sauce nicely.

Butternut Squash Pasta Sauce Recipe

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★★★★★

4.9 from 142 reviews

This Butternut Squash Pasta Sauce recipe combines roasted butternut squash, fresh tomatoes, and aromatic onions into a creamy, flavorful sauce perfect for any pasta. Roasting the vegetables enhances their natural sweetness, and blending them with reserved pasta water creates a smooth, velvety sauce that coats the pasta beautifully. A quick and wholesome dish, ideal for a cozy weeknight meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables and Seasonings

• 16 oz bag of frozen diced butternut squash
• 1.5 cups fresh chopped tomatoes
• 1/2 yellow onion, sliced
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Other Ingredients

• 2 tbsp olive oil
• 1 lb pasta
• 1/3 cup reserved pasta water (from cooked pasta)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Set your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Arrange Vegetables: Spread the frozen diced butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
3. Season and Oil: Drizzle the olive oil over the vegetables, then sprinkle the salt, black pepper, and dried thyme evenly on top.
4. Mix Vegetables and Seasonings: Toss the vegetables gently to make sure they are all evenly coated with olive oil and seasonings.
5. Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes until tender and slightly caramelized.
6. Cook Pasta: While the vegetables are roasting, cook the pasta according to the package instructions until al dente.
7. Reserve Pasta Water: Before draining the pasta, set aside 1/3 cup of the pasta cooking water to help blend the sauce later.
8. Blend Sauce: Transfer the hot roasted vegetables to a blender, add the reserved pasta water, and blend until a smooth sauce forms.
9. Combine Pasta and Sauce: Pour the blended butternut squash sauce over the cooked pasta and toss thoroughly to coat every strand.
10. Serve: Serve immediately, optionally topped with parmesan cheese or a plant-based parmesan alternative for additional flavor.

Notes

• Using frozen butternut squash is a convenient shortcut; however, fresh squash can be roasted for a more intense flavor.
• Adjust the pasta water quantity to reach your preferred sauce consistency.
• For a vegan option, skip the parmesan cheese or use a plant-based substitute.
• Roasting the vegetables brings out their natural sweetness, which enhances the sauce’s flavor.
• Use thyme or substitute with rosemary or sage for a different herb profile.

Keywords: Butternut Squash Pasta Sauce, roasted vegetable pasta sauce, vegetarian pasta sauce, healthy pasta sauce, easy pasta sauce, creamy butternut squash sauce