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Butternut Squash Pasta Sauce - Mad About Food

A creamy vegan butternut squash pasta sauce made with simple healthy ingredients. This simple recipe makes for the perfect fall comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 367
Ingredients Method Notes

Ingredients
  

Ingredients
  • 16 oz frozen diced butternut squash
  • 1.5 cups fresh chopped tomatoes
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 lb pasta
  • 1/3 cup pasta water

Method
 

Instructions
  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. Place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet.
  3. Drizzle olive oil on top and season with salt, pepper, and thyme. Mix to cover the vegetables evenly with oil and seasonings.
  4. Bake at 450F for 20 minutes.
  5. While the veggies bake, cook the pasta according to package instructions. Before you drain the cooked pasta reserve 1/3 cup of the pasta water and place in a blender.
  6. Take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains.
  7. Pour the sauce over the cooked pasta and toss to coat. Serve immediately with parmesan cheese or plant based parm.

Notes

I recommend storing the cooked pasta and sauce separately for meal prep. You can keep the cooked sauce in the fridge for up to 7 days.
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