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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  1. Preheat the oven to 450°F (230°C).
  2. Bring a large pot of salted water to a boil for the pasta.
  3. In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, fresh thyme, and red pepper flakes.
  4. Toss the diced butternut squash, quartered tomatoes, and onion in the olive oil mixture until well-coated.
Cooking
  1. Spread the tossed vegetables on a baking sheet in a single layer and roast for 20-30 minutes, or until soft and browned.
  2. While roasting, cook the penne pasta according to package instructions, reserving about 1/2 cup of pasta water before draining.
Blending and Serving
  1. Once the vegetables are roasted, transfer them to a blender with the reserved pasta water and blend until smooth.
  2. Pour the sauce over the cooked pasta and stir to coat.
  3. 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.