Tomato & Butternut Squash Pasta Sauce
This creamy butternut squash pasta sauce combines roasted squash, tomato, garlic, and onion for the perfect fall pasta dish. It’s naturally vegan, silky smooth, and versatile—you can use it to coat spaghetti, toss with penne, or spoon over butternut squash ravioli. It even doubles as a cozy tomato and butternut squash soup.
6 people
Calories: 86kcal
Ingredients
- 2 ½ cups butternut squash cubes
- 3 –4 tomatoes cut in chunks
- ½ large onion sliced
- 2 garlic cloves unpeeled
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1 tsp dried oregano
- Pinch of chili flakes
- Freshly ground black pepper
- 1 lb pasta spaghetti, penne, or ravioli
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment.
- Toss squash, tomatoes, onion, and garlic with olive oil and salt. Roast 25 minutes until golden and tender.
- Peel garlic and blend roasted veggies with 1 cup pasta water or broth until smooth.
- In a pot, heat olive oil, oregano, and chili flakes. Stir in sauce and simmer 3–4 minutes. Adjust seasoning.
- Add pasta and toss with extra pasta water until silky. Serve hot with herbs or parmesan.
- Storage: Refrigerate 4 days or freeze 3 months.
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: 1serving | Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6735IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg