Description
A creamy, naturally sweet butternut squash pasta sauce made with roasted vegetables, blended into a silky sauce that transforms any pasta into a healthy, comforting fall meal.
Ingredients
Scale
- 1 medium butternut squash (about 1.5 lbs), peeled and diced
- 2 plum tomatoes, quartered
- 1 yellow onion, quartered
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme
- 1/2 tsp red pepper flakes (optional)
- 1 lb penne pasta
- 1/4 cup grated vegetarian Parmesan cheese
- 1 tbsp olive oil for serving
Instructions
- Preheat oven to 450°F (230°C) and bring a large pot of salted water to boil.
- Toss diced squash, tomatoes, and onion with olive oil, salt, pepper, thyme, and red pepper flakes.
- Spread vegetables in a single layer on a baking sheet and roast 25-30 minutes until caramelized and tender.
- Cook pasta until al dente, reserving 1/2 cup pasta water before draining.
- Blend roasted vegetables with reserved pasta water until smooth and creamy.
- Toss sauce with cooked pasta, drizzle with olive oil, and top with Parmesan cheese before serving.
Notes
Don’t overcrowd the pan when roasting vegetables to ensure caramelization. Reserve pasta water for the perfect sauce consistency. Use nutritional yeast instead of Parmesan for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting & Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (sauce only)
- Calories: 242
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: butternut squash pasta sauce, creamy pasta sauce, roasted vegetable sauce, fall recipes, healthy comfort food