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Creamy butternut squash pasta sauce in a bowl with penne pasta, garnished with fresh thyme and grated Parmesan cheese, showcasing the rich orange color and silky texture

One-Pan Roasted Butternut Squash Pasta Sauce (Meal Prep Friendly)

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 242
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 450°F (230°C) and bring a large pot of salted water to boil.
  2. Toss diced squash, tomatoes, and onion with olive oil, salt, pepper, thyme, and red pepper flakes.
  3. Spread vegetables in a single layer on a baking sheet and roast 25-30 minutes until caramelized and tender.
  4. Cook pasta until al dente, reserving 1/2 cup pasta water before draining.
  5. Blend roasted vegetables with reserved pasta water until smooth and creamy.
  6. 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.