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Butternut Squash Pasta Sauce with Tomatoes and Thyme Recipe

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4.2 from 45 reviews

This butternut squash pasta sauce is a creamy, flavorful, and healthy alternative to traditional pasta sauces. Roasted butternut squash, fresh tomatoes, and onions are blended with reserved pasta water to create a smooth, naturally sweet sauce that perfectly coats your pasta. Quick to prepare and packed with autumnal warmth, this sauce is ideal for a comforting weeknight meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

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)
  • Parmesan cheese or plant-based parmesan, for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
  2. Prepare Vegetables: Spread the frozen butternut squash, chopped fresh tomatoes, and sliced yellow onion evenly on the prepared baking sheet.
  3. Season and Oil: Drizzle the 2 tablespoons of olive oil over the vegetables. Sprinkle with salt, black pepper, and dried thyme to ensure even flavor distribution.
  4. Toss Vegetables: Gently mix the vegetables on the baking sheet to make sure they are 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 caramelized.
  6. Cook Pasta: While the vegetables roast, cook the pasta according to the package instructions until al dente.
  7. Reserve Pasta Water: Before draining the cooked pasta, set aside 1/3 cup of the starchy pasta water in a bowl; this will help create a silky sauce.
  8. Blend Sauce: Immediately transfer the hot roasted vegetables to a blender along with the reserved pasta water. Blend until you achieve a smooth, creamy sauce consistency.
  9. Combine and Toss: Pour the blended butternut squash sauce over the cooked pasta. Toss well to coat each strand of pasta evenly with the sauce.
  10. Serve: Serve immediately, garnished with parmesan cheese or your choice of plant-based parmesan for a delightful finish.

Notes

  • For a nuttier flavor, sprinkle toasted pine nuts or walnuts on top before serving.
  • You can substitute fresh tomatoes with canned diced tomatoes if fresh ones aren’t available.
  • If you prefer a thinner sauce, add more reserved pasta water while blending to reach desired consistency.
  • This sauce is excellent with gluten-free or whole wheat pasta to adjust dietary preferences.
  • To make this dish vegan, ensure the parmesan substitute is plant-based or omit entirely.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/butternut-squash-pasta-sauce-with-tomatoes-and-thyme-recipe/