Creamy Butternut Squash Pasta Sauce

Why Make This Recipe

Butternut Squash Pasta Sauce is a delicious and healthy alternative to traditional pasta sauces. It is creamy, flavorful, and packed with nutrients. Using frozen butternut squash makes this recipe simple and quick, perfect for busy weeknights. You will love how easy it is to prepare and how great it tastes!

How to Make Butternut Squash Pasta Sauce

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
• 1/3 cup pasta water reserved from cooked pasta

Directions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Place the frozen diced butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
3. Drizzle olive oil over the vegetables and season with salt, black pepper, and dried thyme.
4. Mix everything together to ensure the vegetables are well-coated with oil and seasonings.
5. Bake in the oven for 20 minutes.
6. While the vegetables are baking, cook the pasta according to the package instructions.
7. Before draining the pasta, reserve 1/3 cup of the pasta water and set it aside.
8. Remove the cooked vegetables from the oven and blend them with the reserved pasta water until you get a smooth sauce.
9. Pour the sauce over the drained pasta and toss to coat evenly.
10. Serve immediately, topped with parmesan cheese or plant-based parmesan if you prefer.

How to Serve Butternut Squash Pasta Sauce

Serve your Butternut Squash Pasta Sauce hot, directly from the pot to your plates. You can sprinkle some parmesan cheese on top for added flavor or add fresh herbs like basil for a vibrant touch. This dish pairs well with a side salad or garlic bread for a complete meal.

How to Store Butternut Squash Pasta Sauce

Leftover Butternut Squash Pasta Sauce can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the sauce in freezer-safe containers for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.

Tips to Make Butternut Squash Pasta Sauce

• For a creamier texture, add a splash of heavy cream or a dairy-free alternative while blending the sauce.
• Adjust the seasonings to your taste. You can add more herbs or some garlic for extra flavor.
• Experiment with different types of pasta to find your favorite pairing!

Variation

You can also add cooked chicken, sausage, or beans to make the dish more filling. For a spicier kick, try adding red pepper flakes to the sauce.

FAQs

1. Can I use fresh butternut squash instead of frozen?
Yes, you can use fresh butternut squash. Just make sure to peel and cube it before roasting.

2. Is this recipe vegan?
Yes, this recipe is vegan as it does not include any animal products. Just make sure to use plant-based parmesan if you want to add cheese.

3. Can I make this sauce in advance?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge or freezer. Just reheat it before serving.

Butternut Squash Pasta Sauce

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A creamy and flavorful butternut squash pasta sauce that’s a healthy alternative to traditional sauces, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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
• 1/3 cup pasta water reserved from cooked pasta

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Instructions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Place the frozen diced butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
3. Drizzle olive oil over the vegetables and season with salt, black pepper, and dried thyme.
4. Mix everything together to ensure the vegetables are well-coated with oil and seasonings.
5. Bake in the oven for 20 minutes.
6. While the vegetables are baking, cook the pasta according to the package instructions.
7. Before draining the pasta, reserve 1/3 cup of the pasta water and set it aside.
8. Remove the cooked vegetables from the oven and blend them with the reserved pasta water until you get a smooth sauce.
9. Pour the sauce over the drained pasta and toss to coat evenly.
10. Serve immediately, topped with parmesan cheese or plant-based parmesan if you prefer.

Notes

For a creamier texture, add a splash of heavy cream or a dairy-free alternative while blending. This recipe is vegan; ensure to use plant-based parmesan for cheese topping.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg

Keywords: butternut squash, pasta sauce, vegan recipes, healthy pasta, easy weeknight meals