Butternut Squash Pasta Sauce

This cozy butternut squash pasta sauce transforms frozen squash and pantry veggies into the kind of creamy comforting meal that feels like fall in every bite even on busy weeknights

I first made this when fresh produce was scarce at the end of winter I could not believe how flavorful it was The kids ask for it whenever there is a chill outside

Ingredients

• Frozen diced butternut squash: Gives the sauce its buttery texture and slight natural sweetness Choose a bag with uniform cubes for even roasting
• Fresh chopped tomatoes: Brightens the flavor and balances the richness Juicy tomatoes are best aim for ripe but firm ones for best texture
• Yellow onion: Brings subtle savory sweetness and body to the sauce Smaller onions tend to pack more flavor and aroma
• Olive oil: Helps roast the vegetables evenly and deepens taste Go for a rich full-bodied extra virgin olive oil
• Salt and black pepper: Essential for seasoning Use sea salt for best results and grind pepper fresh for more aroma
• Dried thyme: Adds earthiness and a cozy aroma Look for whole leaves and crumble just before adding if possible
• Pasta: Choose a hearty shape like rigatoni or shells to soak up the sauce Rustic bronze-cut pasta holds creamy sauces best
• Reserved pasta water: Ensures a silky sauce that clings to the pasta Save water right before draining for maximum starch

Step-by-Step Instructions

Preheat and Prepare Vegetables:

Preheat your oven to four hundred fifty degrees Fahrenheit and arrange a rack in the center Line a large baking sheet with parchment paper for easy cleanup so the vegetables do not stick

Roast the Veggies:

Spread frozen butternut squash cubes fresh chopped tomatoes and sliced onion evenly on the prepared baking sheet Make sure they are in a single layer Drizzle the olive oil over everything and sprinkle salt black pepper and dried thyme over the top Use clean hands or a spatula to mix so each piece gets coated with oil and seasoning Roast in the oven for twenty minutes Vegetables should be lightly golden with edges just beginning to brown

Cook the Pasta:

Set a large pot of salted water to boil Once boiling add your pasta and cook to just shy of al dente according to package directions Stir occasionally so it does not stick Before you drain scoop out a third cup of the starchy pasta water and set it aside Drain pasta and keep it warm in the pot

Blend the Sauce:

Scoop the roasted hot vegetables straight off the sheet into a blender Pour in the reserved pasta water Blend on high until the mixture is completely smooth The sauce should look creamy and pour easily If it seems too thick add another splash of pasta water

Sauce the Pasta and Finish:

Pour your blended sauce over the cooked drained pasta Toss everything with tongs or a sturdy spoon so each piece is bathed in sauce Let it sit for a minute or two to soak in flavor Serve hot at the table with a generous grating of parmesan cheese or your favorite plant based alternative

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The butternut squash is my favorite part here Its smooth sweetness reminds me of autumn weekends when we would roast squash in the oven with my grandmother who always added a sprinkle of thyme

Storage Tips

Keep leftover pasta and sauce in an airtight container in the fridge for up to three days Reheat gently on the stove with a splash of water or milk for extra creaminess and stir frequently to keep sauce smooth You can freeze the sauce separately in a jar for up to two months just thaw overnight before using

Ingredient Substitutions

If you only have fresh butternut squash peel and cube it and roast as directed Canned diced tomatoes work too simply drain a bit for best texture Red onion or shallot can easily replace yellow onion For a dairy free meal use plant based cheeses or nutritional yeast for topping

Serving Suggestions

This sauce pairs well with short pasta shapes like shells ziti or fusilli For extra heartiness add wilted spinach or sautéed mushrooms after tossing with sauce For something bright serve with a peppery arugula salad or roasted garlic bread

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You will love how this butternut squash pasta sauce makes any dinner feel extra special without turning your kitchen upside down The aroma of thyme and roasted vegetables always takes me back to my family’s cozy dinners on crisp autumn nights

Frequently Asked Questions

→ Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash works well. Cube it and proceed with the same roasting instructions.

→ Is this dish suitable for vegan diets?

Absolutely. Simply use plant-based cheese or skip the cheese topping for a vegan option.

→ Can I substitute other herbs for thyme?

Yes, sage or rosemary pair deliciously with butternut squash and can replace thyme if preferred.

→ Why reserve pasta water for the sauce?

Reserved pasta water adds starch, helping the sauce blend smoothly and cling to the pasta evenly.

→ What pasta shape works best?

Short shapes like penne or rigatoni hold the sauce well, but spaghetti or fettuccine are also great choices.