Butternut Squash Pasta Sauce (Print Version)
# Ingredients:
→ For the Sauce
01 -
16 oz (454 g) frozen diced butternut squash
02 -
1.5 cups (about 225 g) fresh tomatoes, chopped
03 -
1/2 yellow onion, sliced
04 -
2 tablespoons olive oil
05 -
1 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/2 teaspoon dried thyme
→ Pasta
08 -
1 lb (454 g) dried pasta
09 -
1/3 cup (80 ml) reserved pasta cooking water
# Instructions:
01 -
Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
02 -
Arrange frozen butternut squash, chopped tomatoes, and sliced onion evenly on the prepared baking sheet.
03 -
Drizzle olive oil over the vegetables, then season with salt, black pepper, and dried thyme. Toss to distribute oil and seasonings thoroughly.
04 -
Roast the vegetables in the oven for 20 minutes, until tender and slightly caramelized.
05 -
Meanwhile, cook the dried pasta in a large pot of salted boiling water according to package directions until al dente.
06 -
Before draining, reserve 1/3 cup (80 ml) of the pasta cooking water and add it to a blender.
07 -
Transfer hot roasted vegetables to the blender with reserved pasta water. Blend until a creamy, smooth sauce is achieved.
08 -
Return cooked pasta to the pot, pour over the butternut squash sauce, and toss until thoroughly coated. Serve immediately, garnishing with parmesan or plant-based parmesan as desired.
# Notes:
01 -
For optimal texture, blend sauce while vegetables are hot. Use high-speed blender for ultra-smooth consistency.