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Spaghetti with thick orange sauce served with brown veggie balls in two white bowls. Leftover sauce is in the corner in a small bowl.
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Butternut Squash Pasta Sauce

This butternut squash pasta recipe blends the warmth of seasonal ingredients with the classic taste of Italian cuisine, all in one delicious bowl. It combines the earthy flavors of roasted butternut squash with the comforting goodness of pasta. It's like getting the best of both worlds on your plate!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword butternut squash pasta sauce
Prep Time 10 minutes
Cook Time 15 minutes
Roasting time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 552kcal
Author Nandi Barta

Equipment

  • our Vitamix A2300
  • Immersion hand blender with 20 fl oz container

Ingredients

  • 28 oz Butternut squash
  • 7 oz Chopped tomatoes canned
  • 2.5 oz Spinach (frozen)
  • ½ cup Vegetable broth
  • 14 oz Pasta
  • 2 Tbsp Olive oil
  • 1 Onion
  • 4 cloves Garlic
  • 1+½ tsp Thyme (dried)
  • 1+½ tsp Sage (dried)
  • 1 tsp Dried parsley
  • Salt and Pepper to taste

Instructions

  • Cook pasta as per package instructions. Drain it.
  • Preheat oven to 400 F / 220 C.
  • Add diced butternut squash (1/2 inch), onion wedges, and unpeeled garlic to a baking sheet. Season with salt, thyme, sage, and black pepper. Drizzle them with 2 Tbsp olive oil. Use a spatula or your hands to spread the oil evenly. Bake for 30 minutes.
  • Add all baked vegetables, canned tomatoes, vegetable broth, salt, black pepper, and parsley to a blender and blend until smooth.
  • Add the blended sauce and the frozen spinach leaves into a saucepan. Bring it to a boil and cook for 3-4 minutes.
  • Mix cooked pasta with sauce. Enjoy!