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Creamy butternut squash pasta sauce with penne pasta in white bowl garnished with Parmesan cheese and fresh thyme

Butternut Squash Pasta Sauce

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.
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Prep Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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