Butternut squash pasta sauce is a delightful way to bring autumn flavors to your table. This creamy, warm sauce blends the natural sweetness of roasted butternut squash with the bright taste of tomatoes and a hint of spice. It’s simple, healthy, and best of all, a crowd-pleaser! Perfect for cozy dinners, this recipe highlights the beauty of seasonal ingredients while providing a delicious vegetarian meal option.

Gather Your Butternut Squash Pasta Sauce Ingredients

To whip up this creamy sauce, here’s what you’ll need:

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

How to Make Butternut Squash Pasta Sauce

Ready to dive into this wonderful recipe? Let’s get cooking!

Preheat the oven to 450°F (230°C). This high temperature will help roast the vegetables perfectly.
Boil the pasta: Bring a large pot of salted water to a boil. You’ll cook the pasta later, but it’s good to have the water ready!
Mix the ingredients: In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Stir well to create a flavorful mixture.
Prepare the vegetables: Toss the diced butternut squash, quartered tomatoes, and onion in the olive oil mixture, ensuring they are well-coated.
Roast the vegetables: Spread the tossed vegetables on a large baking sheet in a single layer. Roast them in the oven for 20-30 minutes, or until they are soft and slightly browned. Keep an eye on them to avoid burning!
Cook the pasta: While the vegetables are roasting, cook the penne pasta according to package instructions. Be sure to reserve about 1/2 cup of the pasta water before draining.
Blend the sauce: Once the vegetables are roasted, transfer them to a blender. Add the reserved pasta water and blend until smooth and creamy.
Combine the pasta and sauce: Pour the creamy butternut squash sauce over the cooked pasta and stir well to coat every piece.
Serve it up: Drizzle with a tablespoon of olive oil and sprinkle with grated vegetarian Parmesan cheese. Enjoy!

Serve & Enjoy Butternut Squash Pasta Sauce

For an inviting presentation, serve this dish in warm bowls, topped with a sprinkle of Parmesan and a drizzle of olive oil. It pairs beautifully with a side salad, crusty bread, or even some roasted veggies for a heartier meal. Don’t forget to add a few fresh thyme leaves on top for flavor and color!

Helpful Tricks for Butternut Squash Pasta Sauce

Here are a few tips and variations to make this recipe your own:

Add More Greens: Toss in some spinach or kale right before serving for a nutritious boost.
Nutty Flavor: For a bit of crunch and an added layer of flavor, throw in some toasted pine nuts or walnuts.
Creamier Texture: If you prefer a creamier sauce, add a splash of heavy cream or a dollop of Greek yogurt when blending the sauce.

Butternut Squash Pasta Sauce: Frequently Asked Questions

1. Can I use different pasta shapes?
Absolutely! While penne works great, feel free to use any pasta shape you love—fettuccine, spaghetti, or even gluten-free pasta.

2. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They should last for about 3-4 days. Reheat in a pan or microwave when ready to enjoy again.

3. Can I freeze the sauce?
Yes! This sauce freezes well. Just make sure to store it in a freezer-safe container, and it can last for up to 3 months. Thaw overnight in the fridge before reheating.

Trying out this butternut squash pasta sauce will not only bring warmth to your dinner table but also bright flavors and healthy ingredients. With its simple preparation, you’re sure to impress family and friends alike. Enjoy every spoonful!

Butternut Squash Pasta Sauce

This creamy butternut squash pasta sauce blends roasted squash, tomatoes, and spices for a delightful autumn-inspired dish. It's simple, healthy, and a wonderful vegetarian meal option.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

For the sauce

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

For the pasta

1 pound penne pasta
1/4 cup grated vegetarian Parmesan cheese for serving
1 tablespoon olive oil for serving

Method

Preparation

Preheat the oven to 450°F (230°C).
Bring a large pot of salted water to a boil for the pasta.
In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, fresh thyme, and red pepper flakes.
Toss the diced butternut squash, quartered tomatoes, and onion in the olive oil mixture until well-coated.

Cooking

Spread the tossed vegetables on a baking sheet in a single layer and roast for 20-30 minutes, or until soft and browned.
While roasting, cook the penne pasta according to package instructions, reserving about 1/2 cup of pasta water before draining.

Blending and Serving

Once the vegetables are roasted, transfer them to a blender with the reserved pasta water and blend until smooth.
Pour the sauce over the cooked pasta and stir to coat.
Drizzle with olive oil and sprinkle with grated Parmesan cheese before serving.

Notes

Serve in warm bowls topped with Parmesan and a drizzle of olive oil. Pair with a side salad or crusty bread. Consider adding some spinach or kale for extra nutrition.