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–+ servings
Butternut Squash Pasta Sauce

Creamy Butternut Squash Pasta Sauce That Oozes Comfort

This creamy butternut squash pasta sauce is a delightful vegan dish that celebrates the flavors of fall.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 12 oz Frozen Diced Butternut Squash Opt for fresh if desired.
  • 2 medium Fresh Chopped Tomatoes Canned tomatoes can be used if out of season.
  • 1 large Yellow Onion Shallots can replace for a richer taste.
  • 2 tbsp Olive Oil Avocado oil can be used as an alternative.
  • 1 tsp Salt Adjust according to dietary preferences.
  • 1/2 tsp Black Pepper Freshly cracked for better flavor.
  • 1 tsp Dried Thyme Substitute with fresh thyme or Italian seasoning if desired.
  • 1/3 cup Reserved Pasta Water Essential for blending the sauce.
For the Pasta
  • 8 oz Pasta Choose any preferred type, including gluten-free.

Equipment

  • Oven
  • Baking Sheet
  • Blender or food processor
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Spread the frozen diced butternut squash, chopped tomatoes, and sliced yellow onion evenly on the baking sheet.
  3. Drizzle with olive oil and season with salt, black pepper, and dried thyme, tossing everything together.
  4. Roast the vegetables for 20 minutes until tender and lightly caramelized.
  5. Cook the pasta according to package instructions, reserving 1/3 cup of the cooking water before draining.
  6. Blend the roasted vegetables with the reserved pasta water until the mixture is smooth and creamy.
  7. Combine the cooked pasta with the butternut squash sauce, tossing to coat the pasta.
  8. Serve hot, garnished with fresh herbs or nutritional yeast.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 40gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For meal prep, store the sauce separately from the pasta and refrigerate for up to 7 days. This recipe freezes well for easy meals later.

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