Butternut Squash Pasta Sauce
A creamy, rich, and dairy-free pasta sauce made with frozen butternut squash and fresh tomatoes, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Dairy-Free
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 (penne or spaghetti)
- 1/3 cup pasta water (optional)
- Grated parmesan cheese or plant-based parmesan (for serving)
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Spread the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the baking sheet.
- Drizzle olive oil over the vegetables, then season with salt, black pepper, and dried thyme. Toss to ensure everything is well-coated.
- Bake in the preheated oven for 20 minutes or until the squash is tender and lightly caramelized.
- Cook the pasta according to package instructions, ensuring to cook it to al dente.
- Reserve 1/3 cup of the pasta water just before draining the pasta.
- Blend the hot roasted vegetables in a blender, adding the reserved pasta water, and blend until smooth.
- Pour the creamy sauce over the drained pasta and toss to coat evenly.
- Serve immediately with a sprinkle of grated parmesan cheese or a dairy-free substitute if desired.
Notes
For a chunkier sauce, blend less to retain small vegetable pieces. Adjust seasoning and add proteins or spices as desired.