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. It is creamy, flavorful and perfect as a pasta sauce or a base for a soup.
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.
How to make butternut squash and tomato sauce?
This butternut squash and tomato sauce is the easiest thing you’ll ever find, and it is delicious as well. It doesn’t matter if you want to make butternut pasta sauce or tomato soup, you prepare it the same way.
- Step 1. Pop all the veggies in the oven and let them roast.
- Step 2. Blend the tomato, garlic, onion, and butternutsquash.
- Step 3. Season with black pepper, red chilli pepper and a pinch of salt. Taste for seasoning and you’re done. 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.
✎TIP Watch the video so can learn the easiest way to cut and peel butternutsquash.
tips, tricks & other recipes:
- Have fun with the ingredients. Make this recipe yours, add more tomato or more onion, or other ingredients. It will taste good anyway.
- Hide the garlic. Make sure you hide the garlic cloves under the tomatoes or butternut squash pieces, they burn pretty easy.
- Choose your pasta. This butternut squash sauce tastes great with wheat pasta, gluten-free pasta, or chickpea pasta.
- Start by heating up the oven. 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.
- Want more? Here are other of my favorite fall recipes:
This butternut squash and tomato sauce is perfect for picky eaters, a quick dinner or lunch, as meal prep, freezing, for Thanksgiving dinner, to have with croutons or grilled cheese.
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. So, this recipe is entirely kid-approved.
Here is the recipe, for this butternut squash and tomato sauce for pasta, and I hope you like it and enjoy it as much as we do. If you like it, please take a picture of your dish and share it on Instagram, FB or save it for later on Pinterest.
Tomato and butternut squash sauce for pasta
- 1 tablespoon olive oil
- 2 ½ cups cubed butternut squash
- 3-4 tomatoes cut in 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 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.