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Butternut Squash Pasta Sauce

Creamy Butternut Squash Pasta Sauce for Cozy Nights

This creamy butternut squash pasta sauce is a warm, delicious, and healthier alternative to traditional cream sauces, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 16 oz Frozen Diced Butternut Squash Fresh butternut squash can be substituted; follow the same preparation steps.
  • 2 medium Fresh Chopped Tomatoes Canned tomatoes can be used in place of fresh if not in season.
  • 1 large Yellow Onion Shallots or red onion work as alternatives.
  • 2 tbsp Olive Oil Can use avocado oil for a different flavor.
  • 1 tsp Salt Adjust based on dietary needs.
  • 1/2 tsp Black Pepper White pepper can replace for a more subtle taste.
  • 1 tsp Dried Thyme Fresh thyme or Italian seasoning can be substituted.
For the Pasta
  • 12 oz Pasta Any pasta variety works, including gluten-free options.
  • 1/3 cup Pasta Water Always reserve before draining pasta.

Equipment

  • Oven
  • Blender
  • Baking sheet
  • pot

Method
 

Directions
  1. Preheat your oven to 450°F (232°C). 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 the vegetable medley with olive oil, then sprinkle salt, black pepper, and dried thyme over the top. Toss everything together to coat the vegetables.
  4. Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes until tender and caramelized.
  5. While the vegetables are roasting, bring a pot of salted water to a boil. Cook the pasta according to package instructions, typically around 8-10 minutes.
  6. Once the vegetables are roasted, transfer them to a blender, add reserved pasta water, and blend until smooth.
  7. In a large mixing bowl, combine the cooked pasta with the butternut squash sauce and toss gently until evenly coated.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftover sauce in an airtight container for up to 7 days. For longer storage, freeze in airtight containers for up to 3 months.

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