Butternut Squash Pasta Sauce (Print Version)
# Ingredients:
→ For the sauce
01 -
450 g frozen diced butternut squash
02 -
360 g fresh tomatoes, chopped
03 -
1/2 medium yellow onion, sliced
04 -
2 tablespoons olive oil
05 -
1 teaspoon fine sea salt
06 -
1/4 teaspoon ground black pepper
07 -
1/2 teaspoon dried thyme
→ For the pasta
08 -
450 g dry pasta
09 -
80 ml reserved pasta cooking water
# Instructions:
01 -
Heat oven to 230°C and line a baking tray with parchment paper.
02 -
Spread frozen butternut squash, chopped tomatoes, and sliced onion evenly on the tray. Drizzle with olive oil, then sprinkle with salt, black pepper, and thyme. Toss to coat thoroughly.
03 -
Roast the seasoned vegetables for 20 minutes, or until tender and lightly caramelised.
04 -
While vegetables roast, cook pasta in boiling salted water according to package instructions until al dente.
05 -
Just before draining the pasta, reserve 80 ml of the cooking water and add it to a blender.
06 -
Add the hot roasted vegetables to the blender with the pasta water and blend until completely smooth.
07 -
Return drained pasta to its pot. Pour the blended sauce over the pasta and toss to coat evenly.
08 -
Serve immediately, garnished with parmesan cheese or plant-based parmesan if desired.
# Notes:
01 -
For added richness, stir in a splash of pasta water if the sauce becomes too thick.