Tomato and butternut squash sauce for pasta
Tomato, onion and roasted butternut squash make a delicious creamy 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.
Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6735IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg