Butternut Squash Pasta Sauce (Print)
Creamy butternut squash sauce meets tender pasta for a warming, veggie-packed dish full of roasted flavor.
# Ingredients:
→ For the Sauce
01 -
454 g frozen diced butternut squash
02 -
225 g fresh tomatoes, chopped
03 -
1/2 yellow onion, sliced
04 -
2 tablespoons olive oil
05 -
1 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/2 teaspoon dried thyme
→ Pasta
08 -
454 g dried pasta
09 -
80 ml reserved pasta cooking water
# Steps:
01 -
Preheat oven to 232°C and line a baking sheet with parchment paper.
02 -
Distribute the frozen butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
03 -
Drizzle olive oil over vegetables and season with salt, black pepper, and dried thyme. Toss thoroughly to ensure even coating.
04 -
Roast in the oven for 20 minutes until vegetables are tender and edges begin to caramelize.
05 -
While vegetables roast, cook dried pasta in a large pot of salted boiling water following package instructions until al dente.
06 -
Before draining, reserve 80 ml of pasta cooking water and place it in a blender.
07 -
Transfer hot roasted vegetables to the blender with the reserved pasta water and blend on high until the sauce is creamy and smooth.
08 -
Return drained pasta to the pot, pour the butternut squash sauce over it, and toss to coat thoroughly. Serve immediately, garnishing with parmesan or plant-based parmesan if desired.
# Additional Notes:
01 -
For best results, blend vegetables while hot to achieve a silky texture; a high-speed blender produces an ultra-smooth sauce.