Butternut Squash Pasta
A delicious and healthy pasta dish featuring roasted butternut squash and fresh tomatoes.
Equipment
- Oven Preheat to 450°F
- Blender For blending the sauce
Ingredients
Main Ingredients
- 16 oz frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 0.5 units yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp dried thyme
- 1 lb pasta
- 0.33 cups reserved pasta water from cooked pasta
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Spread the frozen diced butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
- Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme. Mix well to coat the vegetables evenly.
- Bake in the preheated oven at 450°F for 20 minutes. (Cooking tip: Stir halfway through for even roasting.)
- While the vegetables are baking, cook the pasta following the package instructions.
- Before draining the cooked pasta, reserve 1/3 cup of the pasta water and set it aside.
- Once the vegetables are done baking, transfer them to a blender along with the reserved pasta water. Blend until a smooth sauce forms.
- Pour the butternut squash sauce over the cooked pasta and toss to coat the pasta evenly.
- Serve the butternut squash pasta immediately, garnished with grated parmesan cheese or plant-based parmesan. (Tip: For a creamier sauce, add a splash of cream or milk when blending the vegetables.)
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.