Go Back
–+ servings
Butternut Squash Pasta Sauce

Creamy Butternut Squash Pasta Sauce That Wows Every Time

This Butternut Squash Pasta Sauce is creamy, healthy, and bursting with autumn flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 16 oz Frozen diced butternut squash Convenient base for the sauce.
  • 2 cups Fresh chopped tomatoes Adds freshness.
  • 1 medium Yellow onion Sautéed for depth.
  • 2 tablespoons Olive oil For roasting.
  • 1 teaspoon Salt Enhances flavor.
  • ¼ teaspoon Black pepper Use freshly ground.
  • ½ teaspoon Dried thyme Earthy flavor.
For the Pasta
  • 1 lb Pasta Choose your favorite shape.
For the Blending
  • ⅓ cup Reserved pasta water Helps thin out sauce.

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Large Pot

Method
 

Step-by-Step Instructions for Butternut Squash Pasta Sauce
  1. Preheat your oven to 450°F (230°C). Prepare a baking sheet with parchment paper.
  2. Spread the frozen diced butternut squash, fresh chopped tomatoes, and sliced yellow onion on the baking sheet.
  3. Drizzle olive oil over the vegetables and season with salt, black pepper, and dried thyme. Toss to coat.
  4. Roast the vegetables in the oven for 20 minutes until golden brown and tender.
  5. Boil salted water in a large pot and cook the pasta according to package instructions until al dente, about 8 to 12 minutes.
  6. Reserve ⅓ cup of the pasta water and set aside in a blender.
  7. Blend the roasted vegetables with the reserved pasta water until smooth and creamy.
  8. Combine the sauce with the drained pasta in a mixing bowl and toss to coat evenly.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!