Make a creamy vegan Butternut Squash Pasta Sauce with just a few simple ingredients. This simple recipe makes for the perfect fall comfort food.
One-pot
Easy cleanup
You’ll Learn: The surprising power of roasted veggies for creamy, dairy-free sauces
Worth It: It builds a freezer stash for stress-free meals later
Bonus: One bag of frozen squash goes a long way
A healthy fall Butternut Squash pasta
Butternut squash is one of my favorite fall ingredients because it is so versatile. It is great roasted on its own, but I like it best blended into sauces and soups.
I decided to roast the squash with tomatoes, onions and simple seasonings to give the sauce a deeper flavor. Once roasted, the veggies are blended with pasta water to make a creamy smooth sauce.
For another roasted veggie sauce, you can try this roasted veggie pasta sauce next.
What kitchen tools will I need to make this Butternut Squash Pasta Sauce?
- Sheet pan
- Parchment
- Measuring cups
- Measuring spoons
- Liquid measuring cup
- Large pot
- Blender
- Mixing spoon
What ingredients will I need to make this creamy vegan pasta sauce?
You will be amazed at how easy it is to make this healthy butternut squash pasta with just a few simple ingredients.
- Frozen cubed butternut squash
- Fresh chopped tomato
- Yellow onion
- Olive oil
- Salt
- Pepper
- Dried thyme
- Pasta
- Pasta water reserved from cooked pasta
Why use frozen butternut squash instead of fresh?
The only reason I use the frozen butternut squash is because it makes things way easier and saves time! I hate to peel, deseed, and chop fresh butternut squash.
I find it difficult and time consuming. Plus, frozen butternut squash is normally very affordable. It is most commonly available in the freezer section during the fall so I usually stock up on a few bags that I can use throughout the year.
If you prefer to use fresh butternut squash, that will work just fine! Follow the same steps as you would with the frozen squash.
Let’s make some Butternut Squash Pasta Sauce!
Step 1: Roast veggies in the oven
To begin, preheat oven to 450F and line a baking sheet with parchment paper. Then, place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet.
Next, drizzle olive oil on top and season with salt, pepper, and thyme. Then, mix to cover the vegetables evenly with oil and seasonings.
Bake at 450F for 20 minutes.
Step 2: Cook pasta and reserve pasta water
Then, 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.
Step 3: Blend sauce and mix with pasta
Next, take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains.
Finally, pour the sauce over the cooked pasta and toss to coat. Serve immediately with parmesan cheese or plant based parm alternative.
Step 4: Enjoy!
How long will this plant based butternut squash pasta keep in the fridge?
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. If you are eating some of the pasta immediately, you can toss some of the pasta in the sauce while its hot and store the rest separately.
Check out these other veggie pasta recipes!
If you liked this recipe, try this Creamy Shredded Chicken Pasta Sauce next!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Butternut Squash Pasta Sauce
Ingredients
- 16 oz bag of 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 reserved from cooked pasta
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper
- Place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet
- Drizzle olive oil on top and season with salt, pepper, and thyme
- Mix to cover the vegetables evenly with oil and seasonings
- Bake at 450F for 20 minutes
- 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
- Take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains
- Pour the sauce over the cooked pasta and toss to coat
- Serve immediately with parmesan cheese or plant based parm
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply