Butternut Squash Sauce (Print Version)
# Ingredients:
01 -
1 lb of pasta.
02 -
1/3 cup of leftover pasta water.
03 -
1/2 tsp of dried thyme.
04 -
1.5 cups of chopped fresh tomatoes.
05 -
1/4 tsp of ground black pepper.
06 -
1 tsp of sea salt.
07 -
1/2 yellow onion, chopped.
08 -
2 tablespoons of olive oil.
09 -
16 ounces of frozen diced butternut squash.
# Instructions:
01 -
Turn your oven to 450°F and line a pan with parchment paper.
02 -
On the baking sheet, scatter the butternut squash, tomatoes, and onion. Pour olive oil over them, sprinkle with thyme, salt, and pepper, then mix it all to coat everything nicely.
03 -
Cook the veggies in the oven for 20 minutes until soft and slightly browned.
04 -
While the veggies are cooking, boil the pasta following the instructions on the package. Don’t forget to keep 1/3 cup of the pasta water before you drain it.
05 -
Put the roasted veggies into a blender along with the reserved pasta water. Blend until the mixture turns into a smooth, creamy consistency.
06 -
Stir the blended sauce into the pasta, making sure it’s all evenly mixed. Serve right away, and feel free to top with grated cheese or a vegan option.
# Notes:
01 -
This smooth and creamy butternut squash sauce is vibrant, plant-based, and full of cozy flavors. Roasted squash and tomatoes make it extra special.
02 -
Match it with any pasta type for a quick, comforting meal.