Butternut Squash Pasta Sauce with Roasted Tomatoes and Thyme Recipe

Introduction

This butternut squash pasta sauce is a delicious, creamy alternative to traditional tomato sauces. Roasted vegetables blend into a smooth, flavorful sauce that pairs perfectly with your favorite pasta. It’s a simple, comforting dish that’s ready in under 30 minutes.

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 butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
3. Step 3: Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, and dried thyme.
4. Step 4: Toss the vegetables gently to coat them well with the oil and seasonings.
5. Step 5: Bake in the preheated oven for about 20 minutes, until the vegetables are tender and slightly caramelized.
6. Step 6: While the vegetables roast, cook the pasta according to the package instructions.
7. Step 7: Before draining the pasta, reserve 1/3 cup of the pasta water and set it aside.
8. Step 8: Transfer the hot roasted vegetables to a blender, add the reserved pasta water, and blend until smooth to create the sauce.
9. Step 9: Pour the sauce over the cooked pasta and toss well to combine and coat evenly.
10. Step 10: Serve immediately, topped with parmesan cheese or a plant-based alternative if you prefer.

Tips & Variations

• For extra creaminess, add a splash of coconut milk or cream before blending the sauce.
• Swap dried thyme with fresh basil or oregano for a different herbal note.
• Roast a few garlic cloves with the vegetables for added depth of flavor.
• Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Storage

Store any 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 little water or reserved pasta water to loosen the sauce if needed. Cooked pasta with sauce is best served fresh but can be refrigerated together for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, you can peel and dice fresh butternut squash and use it in the same quantity. Just adjust the roasting time until the squash is tender and caramelized, which may take a bit longer than frozen.

What type of pasta works best with this sauce?

This smooth butternut squash sauce pairs nicely with any pasta shape, but wider noodles like fettuccine or pappardelle help carry the creamy texture well. Classic spaghetti or penne are also great choices.

Butternut Squash Pasta Sauce with Roasted Tomatoes and Thyme Recipe

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★★★★★

4.8 from 102 reviews

This creamy and flavorful Butternut Squash Pasta Sauce recipe combines roasted butternut squash, fresh tomatoes, and aromatic herbs into a smooth, comforting sauce that’s perfect for pasta lovers. The sauce is baked to bring out the natural sweetness and depth of the vegetables and then blended with reserved pasta water to create a luscious coating for your favorite pasta. Easy to prepare and packed with wholesome ingredients, this sauce pairs beautifully with parmesan cheese or plant-based alternatives for a delicious meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• 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 pasta water reserved from cooked pasta

Instructions

1. Preheat Oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Prepare Vegetables: Place the frozen diced butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
3. Season and Oil: Drizzle the vegetables with olive oil, then season with salt, black pepper, and dried thyme to enhance flavors.
4. Toss Vegetables: Mix everything together on the baking sheet to ensure all the vegetables are evenly coated with olive oil and seasonings for balanced roasting.
5. Bake Vegetables: Roast the veggies in the preheated oven at 450°F for 20 minutes, allowing them to caramelize and develop rich flavors.
6. Cook Pasta: While the vegetables bake, cook the pasta according to the package instructions until al dente.
7. Reserve Pasta Water: Before draining the cooked pasta, reserve 1/3 cup of the starchy pasta water to help blend and thin the sauce.
8. Blend Sauce: Immediately transfer the hot roasted vegetables to a blender, add the reserved pasta water, and blend until the mixture becomes a smooth, creamy sauce.
9. Toss Pasta with Sauce: Pour the blended butternut squash sauce over the cooked pasta and toss thoroughly to coat each strand evenly.
10. Serve: Serve the pasta immediately, topped with parmesan cheese or a plant-based parmesan for added flavor and richness.

Notes

• You can substitute fresh butternut squash if available; just roast until tender.
• For a vegan version, use plant-based parmesan or nutritional yeast as a topping.
• If the sauce is too thick, add more reserved pasta water gradually to reach desired consistency.
• Season the finished dish to taste with additional salt or pepper if needed.

Keywords: Butternut squash pasta sauce, roasted butternut squash sauce, vegetarian pasta sauce, creamy squash sauce, easy pasta sauce recipe, baked vegetable pasta sauce