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Butternut Squash Pasta Sauce Recipe

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4.7 from 102 reviews

A creamy and flavorful butternut squash pasta sauce made by roasting squash, tomatoes, and onions, then blending them into a rich sauce. This comforting dish is finished with vegetarian Parmesan and a drizzle of olive oil for a delicious vegetarian meal.

Ingredients

Roasted Vegetables

  • 1 medium butternut squash (about 1.5 pounds), diced
  • 2 plum tomatoes, quartered
  • 1 yellow onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon red pepper flakes

Pasta and Garnish

  • 1 lb. penne pasta
  • 1/4 cup grated vegetarian Parmesan cheese
  • 1 tablespoon olive oil for serving

Instructions

  1. Preheat and Prepare Water: Preheat the oven to 450°F (230°C). Meanwhile, bring a large pot of salted water to a boil to cook the pasta later.
  2. Toss Vegetables: In a mixing bowl, combine 2 tablespoons olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add diced butternut squash, quartered tomatoes, and quartered onion, tossing until all vegetables are evenly coated with the seasoning mixture.
  3. Roast Vegetables: Spread the coated vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-30 minutes, or until the vegetables are soft and slightly browned around the edges.
  4. Cook Pasta: While the vegetables roast, cook 1 lb. of penne pasta according to package instructions. Before draining, reserve approximately 1/2 cup of the pasta cooking water and then drain the pasta.
  5. Blend Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta water and blend until the sauce is smooth and creamy in texture.
  6. Combine Pasta and Sauce: Pour the blended butternut squash sauce over the drained pasta. Stir well to ensure the pasta is thoroughly coated with the sauce.
  7. Finish and Serve: Drizzle 1 tablespoon of olive oil over the sauced pasta and sprinkle with 1/4 cup grated vegetarian Parmesan cheese before serving. Enjoy warm.

Notes

  • You can substitute penne with any pasta shape you prefer, such as fusilli or rigatoni.
  • For a nuttier flavor, try roasting the squash until it is caramelized and golden brown.
  • If you prefer a thinner sauce, add more reserved pasta water gradually when blending.
  • This sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • To make this recipe vegan, omit or substitute the Parmesan cheese with a vegan alternative.

Find it online: https://dishesbydaisy.com/butternut-squash-pasta-sauce-recipe/