About this recipe
If you’re looking for a deliciously creamy butternut squash pasta sauce that’s healthy, flavorful, and vegan, then look no further! This easy recipe is perfect for picky eaters, and it captures all the autumnal flavors in a creamy, dreamy sauce. You won’t even miss the dairy! This butternut squash pasta sauce is perfect for:
- For picky eaters. You’ll love this butternut squash sauce if you have picky eaters. They’ll never know it’s made with so many good-for-you ingredients. My children adore it, and it’s a fantastic method to make creamy pasta dishes healthier.
- Fall produce. I was inspired to create this recipe after a visit to my local farmer’s market, where I bought a lot of autumn produce. I ended up with more butternut squash than we could eat, so I roasted it and turned it into a delicious sauce.
- Adding more vegetables to your diet: The combination of tomato and butternut squash in this pasta sauce is amazing. The acidity of the tomato perfectly balances the sweetness of the butternut squash.
- Days you’re in a hurry. Just roast until tender and blend. It’s really that simple! You can prepare this sauce ahead of time and store it in the refrigerator or freezer.
Ingredients for butternut squash sauce
- Olive oil.
- Butternut squash. Use pre-cut squash cubes to save time.
- Tomatoes.
- Onion.
- Garlic cloves.
- Salt.
- Seasonings. A pinch of dried chili pepper flakes, dried oregano, and freshly ground black pepper.
How to make butternut squash tomato pasta sauce
To prepare the vegetables, chop them into chunks and coat them with oil and salt. Spread them in a single layer on a baking sheet and roast them at 350ºF for 20-25 minutes. Roasting adds an extra layer of flavor to the veggies.
Once the vegetables are roasted, peel the garlic and blend the tomato, garlic, onion, and butternut squash.
Then, transfer to a saucepan and mix the pasta in.
Serving options
- Serve it with wheat pasta, gluten-free pasta, or chickpea pasta.
- Toss it with zucchini noodles.
- Try using it as a pizza sauce.
- Enjoy it as a thick and creamy soup with a grilled cheese sandwich on the side or croutons on top.
- Add a tablespoon of nutritional yeast and smoked paprika to the sauce, and serve it as a cheese sauce for chips and nachos.
- Finish it with a big cream dollop or Mexican crema
Additional recipe tips
- Roast your veggies in a single layer. This will help them roast evenly. If the pan is overcrowded, the veggies will steam instead of roast. And you want all the flavor that roasting brings out.
- Line your sheet pan with parchment paper. This makes for easy cleanup.
- Hide the garlic. Ensure you hide the garlic cloves under the tomatoes or butternut squash pieces, so they don’t burn.
- Carefully transfer the roasted veggies to a stand blender. The veggies will be hot right out of the oven, so be careful. Use a heat-proof blender, or if the veggies are too hot to handle, wait for them to cool slightly.
- Blend in batches. Depending on the size and power of your blender, you may need to blend the sauce in batches.
- Finish the pasta with fried sage, fresh basil, or chopped cilantro. Roasted walnuts or almonds will be great here, as well as roasted chickpeas.
- Add some liquid. If the mixture is too thick for your blender, add more water or veggie stock to help it blend into a smooth sauce.
Tomato and Butternut Squash Pasta Sauce
A creamy sauce for pasta can be made by combining tomato, onion, and roasted butternut squash together. The result is delicious and satisfying.
Equipment
- immersion blender or blender
Ingredients
- 1 tablespoon olive oil
- 2 ½ cups cubed butternut squash
- 3-4 tomatoes cut in large chunks
- 1/2 large onion sliced
- 2 cloves garlic with skin
- 1 teaspoon Kosher salt
- 1 tablespoon oil
- 1 pinch dried chili pepper flakes
- 1 teaspoon dried oregano
- freshly ground black pepper
- 1 package of pasta 1 lb or 454grs
Instructions
- Start by preheating the oven to 350ºF and lining a baking sheet with a silicone mat or parchment paper.
- Cut the butternut squash, tomato, and onion into large chunks to prepare the vegetables. Place them on the baking sheet, season salt, and thoroughly coat with olive oil. Arrange them on a single layer to ensure even cooking. To prevent the garlic from burning, hide it underneath the tomatoes.
- Place the vegetables in the oven for 20-25 minutes until cooked and golden around the edges.
- Meanwhile, cook the pasta according to the instructions on the package. Before draining the pasta, reserve one cup of the pasta water.
- After cooking the vegetables, peel the garlic and blend it with the water used to cook the pasta.
- After cooking the pasta, you can use the same pot to prepare the sauce. Add a tablespoon of olive oil, oregano, and chili pepper flakes to the pot. Let them cook for a minute until their aroma is released. Then, add the sauce to the pot and mix everything well. Check the seasoning and add salt and pepper as needed. Finally, add the cooked pasta to the pot and mix it carefully to ensure everything is well combined.
Notes
How to store?
Fridge: The butternut squash sauce can be stored in an airtight container in the refrigerator for up to four days. Simply reheat it on the stovetop or in the microwave when you’re ready to use it.
Freezing: Let the sauce cool completely and place it in a freezer-safe container, leaving space at the top for the sauce to expand. You can also store it in freezer bags. It should last for up to 3 months in the freezer. To defrost, let it sit in the refrigerator overnight and reheat it in the microwave or stovetop.
How to cut butternut squash?
Cut off the ends: Use a large, sharp knife to cut off the top and bottom of the squash. This will give you a stable base for peeling.
Cut in two: Cut the squash into two pieces, right where the thinner section begins to widen toward the more bulbous part.
Peel the skin: Using a vegetable peeler, peel the tough skin from each section. If the peeler doesn’t work well due to the hardness of the peel, you can try using a small peeling knife.
Clean the inside: For the widest, most bulbous part, cut it in half and use a spoon to scoop out the seeds and internal fibers.
Cut as needed: Now that the pumpkin is clean and peeled, you can cut it into cubes or slices, depending on what you need for your recipe.
Nutrition
Serving: 1servingCalories: 86kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 200mgPotassium: 364mgFiber: 2gSugar: 3gVitamin A: 6735IUVitamin C: 22mgCalcium: 43mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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