My Butternut Squash Pasta will bring warm and cozy comfort right into your belly. This dish is easily considered a homerun with just a few simple ingredients! You'll taste the buttery smoothness of squash and tones of fall as you indulge in this healthy pasta dish.
Prepare the Butternut Squash Pasta Sauce:
First, you'll want to steam or roast your butternut squash. You only need 3 cups of squash, so a medium-sized will do. Frozen squash is perfectly fine if you prefer! Season with salt and drizzle with oil. I set the oven to 450 F and roast mine for about 20-30 minutes or until tender. Remove the skin once cooled and add to your blender or food processer.
I roast one tomato and ½ a white onion alongside the squash. You'll need a small onion not to overpower the flavor. About ⅓ cup diced is what you're looking for to make it easier. If you prefer, you can substitute ½ tablespoon onion powder.
Once everything is tender from the oven, I add all ingredients to my high-speed blender or food processer.
Reserve the Pasta Water!
A step you do not want to forget. Saving ⅓ cup (plus a little more so you can dilute if needed) and blending with the vegetables and spices is critical. The pasta water will add a creamy texture, and the heat will blend everything smoothly.
*This tip can be used in almost all pasta dishes when making any sauce that requires water.
Pour the Sauce
You'll likely end up with some extra sauce. Save some for leftovers once you've added it to your cooked pasta. When you reheat the pasta, you can add more in. This dish will last for up to 5 days in the fridge and is a great meal prep; even the sauce can be used with other meals like a big veggie bowl.
I hope you enjoy this dish as much as I do; butternut squash is a big favorite of mine. If you're a pasta lover, check out my 'Roasted Broccoli & Capers Pasta Salad with Basil.'.
Please feel free to reach out below in the comment section with any questions or thoughts! You can find me on social media @botanicalbarbara. Don't forget to pin this post on Pinterest for later!
[lt_recipe name="Butternut Squash Pasta" servings="4-6" prep_time="10M" cook_time="30M" total_time="40M" summary="My Butternut Squash Pasta will bring warm and cozy comfort right into your belly. This dish is easily considered a homerun with just a few simple ingredients! You'll taste the buttery smoothness of squash and tones of fall as you indulge in this healthy pasta dish." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2022/02/DSCF3735JPG-200x300.jpg" ingredients="1 lb pasta of choice, I prefer Jovial's gluten-free Fusilli ;1 medium-sized butternut squash;⅓ cup white onion, see notes above* ;1 tomato;1 garlic clove;2 tablespoon olive oil;½ teaspoon paprika;⅓ cup water reserved from cooked pasta;salt and pepper to taste;¼ teaspoon red pepper flakes (optional for those that like it spicy);; " ]Set the oven to 450 F;Cut the butternut squash in half and remove seeds. Rub the squash with oil and lightly salt, placing face down. Slice tomato, onion, and garlic clove on parchment paper alongside the squash. Drizzle oil over vegetables and roast for 20-30 minutes, or until tender.;Cook per package instructions saving ⅓ cups + for the sauce later. ;Once vegetables are tender, remove the squash's skin and place them all in a high-speed blender or food processer. ;Add spices and reserved water from pasta, then blend until smooth. Add more water if needed to obtain a smooth texture. ;Pour sauce over cooked pasta and combine. ;Taste test and add salt and pepper if needed.;Option to add vegan cheese and serve warm!;[/lt_recipe]