Description
A delicious creamy pasta sauce made with roasted butternut squash and fresh tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 lb pasta of your choice
- 1/3 cup reserved pasta water from cooked pasta
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the frozen diced butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
- Drizzle olive oil over the vegetables, seasoning with salt, black pepper, and dried thyme.
- Mix the vegetables thoroughly, ensuring they are evenly coated.
- Bake at 450°F for 20 minutes.
- During the baking, cook your pasta according to package instructions.
- Reserve 1/3 cup of the pasta water just before draining the pasta.
- Transfer the hot roasted vegetables and reserved pasta water to a blender, then blend until smooth.
- Pour the sauce over the cooked pasta, tossing to coat.
- Serve immediately with parmesan cheese or plant-based parmesan on top.
Notes
For added depth, use fresh herbs like basil or parsley before serving. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, pasta sauce, vegetarian recipes, fall recipes, easy dinner