Description

A creamy roasted butternut squash pasta sauce packed with fall flavors and nutrients. This velvety sauce transforms simple pasta into a cozy, wholesome comfort meal ready in under an hour.

Ingredients

Scale

1 medium butternut squash (about 1.5 lbs), 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 (or 1/2 tsp dried)
1/2 tsp red pepper flakes
1 lb penne pasta
1/4 cup grated vegetarian Parmesan cheese
1 tbsp olive oil for finishing

Instructions

Preheat oven to 450°F (230°C) and line a baking sheet with parchment. Bring salted water to a boil for pasta.
Whisk olive oil, salt, pepper, thyme, and red pepper flakes. Toss with diced squash, tomatoes, and onion until coated.
Spread vegetables in a single layer on the baking sheet. Roast 20-30 minutes until tender and caramelized.
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. Serve immediately.

Notes

Cut squash into even cubes for consistent roasting. Don’t overcrowd the pan or vegetables will steam instead of roast. For vegan version, replace Parmesan with nutritional yeast.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Main Course
Method: Roasting & Blending
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 8g
Protein: 12g
Cholesterol: 5mg

Keywords: butternut squash pasta sauce, creamy pasta sauce, roasted squash, fall recipes, vegetarian comfort food