This butternut squash and tomato sauce recipe for pasta is one of the easiest recipes on the blog and one of the favorite dishes at home.
I love fall; the weather, the produce, the colors of the trees, the flavors, all of it.
And every time there is a change in season and all of the new produce starts to show up in the farmers’ markets, I get excited. I can’t resist the urge to buy and cook all the produce I see around. So on those days, I arrive home with more fruits and vegetables than I need. And I promise myself, next time, I will contain myself. And guess what, next week I do the exact same thing.
This butternut squash and tomato sauce is the easiest thing you’ll ever find, and it is delicious as well. You just pop all the veggies in the oven and let them roast, blend, heat, and serve with pasta. Yes, it is that simple.
I love the combination of tomato and butternut squash because the acidity of the tomato cuts the sweetness of the butternut squash. The flavors of these vegetables (that are technically fruits ) balance each other very well.
tips, tricks & other recipes:
- Make this recipe yours, add more tomato or more onion, or other ingredients. It will taste good anyway.
- Make sure you hide the garlic cloves under the tomatoes or butternut squash pieces, they burn pretty easy.
- This butternut squash sauce tastes great with wheat pasta, gluten-free pasta, or chickpea pasta.
- Turn the oven as soon as you step into the kitchen so that the veggies can be ready at the same time as the pasta.
- Here are other of my favorite fall recipes: vegan pumpkin scones, baked oats, carrot cake smoothie, and my favorite red lentil soup.
And if you have a picky eater at home, this is the perfect recipe to hide some veggies. Romina, my youngest, does not like cooked orange vegetables. She does not like sweet potatoes or any pumpkin or squash; she only eats raw carrots. But she loves this recipe; I’m pretty sure she hasn’t figured out all the list of ingredients. LOL.
So, this recipe is completely kid-approved. Here is the recipe, for this
butternut squash and tomato sauce
Tomato and butternut squash sauce for pasta
- 1 tablespoon olive oil
- 2 ½ cups cubed butternut squash
- 3-4 tomatoes into large chunks
- 1/2 large onion sliced
- 2 cloves garlic with skin
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 pinch dried chili pepper flakes
- 1 teaspoon dried oregano
- freshly ground black pepper
- 1 package of pasta 1 lb or 454grs
- Turn on the oven to 350ºF and prepare a tray with a mat or a piece of parchment paper.
- Prepare the pumpkin and other vegetables by cutting them in big chunks. Put them on top of the tray and add a tablespoon of olive oil and half a teaspoon of salt. Mix so all the vegetables are well coated with the oil. Arrange them on the tray in a single layer. Hide the garlic under the tomatoes so it doesn't burn.
- Put in the oven for about 20-25 minutes or until you see the vegetables start to brown.
- Meanwhile, cook the pasta as the package indicates. When ready, save a cup of water in which the pasta cooked.
- When the vegetables are ready, peel the garlic and blend together with water where the pasta cooked.
- In the same pot where you cooked the pasta, add a tablespoon of olive oil, oregano and chile pepper flakes. Leave them for a minute or until they release their aroma. Add the sauce, mix well, check salt and pepper. Add the cooked pasta and mix well very carefully.
- Serve immediately.