Butternut Squash Pasta Sauce with Roasted Tomatoes and Thyme Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Vegetables: Place the frozen diced butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
- Season and Oil: Drizzle the vegetables with olive oil, then season with salt, black pepper, and dried thyme to enhance flavors.
- 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.
- Bake Vegetables: Roast the veggies in the preheated oven at 450°F for 20 minutes, allowing them to caramelize and develop rich flavors.
- Cook Pasta: While the vegetables bake, cook the pasta according to the package instructions until al dente.
- Reserve Pasta Water: Before draining the cooked pasta, reserve 1/3 cup of the starchy pasta water to help blend and thin the sauce.
- 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.
- Toss Pasta with Sauce: Pour the blended butternut squash sauce over the cooked pasta and toss thoroughly to coat each strand evenly.
- 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
