Butternut Squash Pasta Sauce Recipe
Introduction
This butternut squash pasta sauce is a creamy, comforting dish perfect for fall or any time you crave a rich, flavorful meal. Roasted vegetables blend into a silky sauce that pairs wonderfully with penne pasta. It’s easy to prepare and sure to please a crowd.
Ingredients
- 1 medium butternut squash, about 1.5 pounds, diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated vegetarian Parmesan cheese
- 1 tablespoon olive oil for serving
Instructions
- Step 1: Preheat the oven to 450°F (230°C) and bring a large pot of salted water to a boil.
- Step 2: In a large bowl, combine 2 tablespoons olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add diced butternut squash, quartered plum tomatoes, and quartered yellow onion. Toss to coat the vegetables thoroughly.
- Step 3: Spread the coated vegetables in a single layer on a large baking sheet. Roast for 20 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
- Step 4: Cook the penne pasta in the boiling salted water according to package instructions. Before draining, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Step 5: Transfer the roasted vegetables to a blender. Add the reserved pasta water and blend until the sauce is smooth and creamy.
- Step 6: Pour the butternut squash sauce over the cooked penne pasta and stir to coat evenly.
- Step 7: Serve the pasta drizzled with 1 tablespoon olive oil and sprinkled with grated vegetarian Parmesan cheese.
Tips & Variations
- For a nuttier flavor, try adding a handful of toasted walnuts or pine nuts to the sauce before blending.
- If you prefer a thinner sauce, add more reserved pasta water gradually until you reach the desired consistency.
- Fresh sage can be used instead of thyme for a different herbal note.
- For a vegan option, substitute the Parmesan with a plant-based cheese or nutritional yeast.
Storage
Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta with this sauce?
Yes, this creamy butternut squash sauce works well with many pasta shapes such as fusilli, rigatoni, or farfalle. Choose your favorite to enjoy this dish.
Is it possible to make this sauce ahead of time?
Absolutely. You can prepare and roast the vegetables a day in advance, then blend and combine with pasta just before serving for maximum freshness.
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Butternut Squash Pasta Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy butternut squash pasta sauce is a vibrant and healthy alternative to traditional pasta sauces. Roasted butternut squash, tomatoes, and onions are blended into a smooth, flavorful sauce seasoned with fresh thyme and a touch of red pepper flakes for subtle heat. Tossed with penne pasta and finished with a drizzle of olive oil and vegetarian Parmesan, this dish offers a comforting, autumn-inspired meal that’s perfect for a cozy dinner.
Ingredients
Vegetables and Seasonings
- 1 medium butternut squash, about 1.5 pounds, diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon red pepper flakes
Other Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil (for tossing vegetables)
- 1 tablespoon olive oil (for serving)
- 1/4 cup grated vegetarian Parmesan cheese
Instructions
- Prepare Oven and Pasta Water: Preheat your oven to 450°F (230°C). At the same time, bring a large pot of salted water to a boil to cook the pasta later.
- Season Vegetables: In a large mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, fresh thyme, and red pepper flakes. Add the diced butternut squash, quartered plum tomatoes, and quartered yellow onion to the bowl. Toss everything together until the vegetables are evenly coated with the seasoning mixture.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, turning the vegetables once halfway through roasting, until they are tender and lightly caramelized.
- Cook Pasta: While the vegetables are roasting, add the penne pasta to the boiling salted water. Cook according to the package directions until al dente. Just before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Blend Sauce: Transfer the roasted vegetables to a blender. Add the reserved pasta cooking water to the blender and blend until the mixture becomes smooth and creamy, forming the sauce.
- Combine Pasta and Sauce: Pour the butternut squash sauce over the cooked penne pasta. Stir well to ensure all the pasta is evenly coated with the sauce.
- Finish and Serve: Drizzle 1 tablespoon of olive oil over the sauced pasta. Sprinkle with grated vegetarian Parmesan cheese. Serve immediately for a warm, comforting meal.
Notes
- For a richer sauce, you can add a splash of cream or coconut milk when blending.
- If you prefer a spicier kick, increase the red pepper flakes to taste.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Use gluten-free pasta to make this dish gluten-free.
- Vegetarian Parmesan cheese ensures the recipe remains vegetarian.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Keywords: butternut squash pasta sauce, roasted vegetable pasta, creamy squash sauce, vegetarian pasta recipe, autumn pasta dish
