Creamy Butternut Squash Pasta Sauce for Cozy Nights
This Butternut Squash Pasta Sauce is a comforting blend of roasted squash and fresh tomatoes, perfect for cozy evenings.
Equipment
- Oven
- Baking sheet
- Blender
- pot
Ingredients
For the Sauce
- 16 oz Frozen diced butternut squash Provides creamy texture and natural sweetness.
- 2 cups Fresh chopped tomatoes Adds freshness and acidity.
- 1 medium Yellow onion Brings depth and sweetness.
- 2 tablespoon Olive oil Enhances richness.
- 1 teaspoon Salt Elevates flavors.
- ¼ teaspoon Black pepper Adds warmth.
- ½ teaspoon Dried thyme Infuses earthy notes.
For the Pasta
- 1 lb Pasta Your choice of shape, whole grain or gluten-free works well.
- ⅓ cup Reserved pasta water Helps achieve a silky consistency.
Instructions
Step-by-Step Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper and spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion across the sheet.
- Drizzle olive oil over the veggies, sprinkle salt, black pepper, and dried thyme. Mix to coat the vegetables well.
- Roast the vegetables in the oven for 20 minutes, until the squash is caramelized and tomatoes are bursting.
- Boil salted water in a pot and add your pasta, cooking until al dente (8-10 minutes). Reserve ⅓ cup of pasta water before draining.
- Transfer the roasted vegetables to a blender, add reserved pasta water, and blend until smooth and creamy.
- Pour the sauce over the cooked pasta in a large bowl and toss to coat. Serve immediately, optionally topped with cheese.
Notes
Store leftover sauce in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 6gVitamin A: 12000IUVitamin C: 25mgCalcium: 40mgIron: 2mg
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