Roasted Butternut Squash Pasta Sauce

A serving bowl filled with butternut squash pasta.

Roasted Butternut Squash Pasta Sauce

Fall dinners just got a cozy upgrade! This creamy butternut squash pasta sauce is simple to make and ready in under an hour - it already freezes beautifully, so it's great to make a head of time for quick weeknight dinners.

Course Vegetarian Recipes

Cuisine American

Keyword butternut squash pasta, butternut squash pasta sauce

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 372kcal

Author Lauren Keating

Ingredients

1 medium (1.5 pounds) butternut squash diced
2 plum tomatoes quartered
1 yellow onion quartered
2 Tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme
½ teaspoon red pepper flakes
1 pound penne pasta
¼ cup grated vegetarian Parmesan cheese
1 Tablespoon olive oil for serving

Instructions

Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
Add the butternut squash, tomatoes and onion and toss to coat evenly.
Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
Drizzle with olive oil and sprinkle with parmesan cheese.

Nutrition