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+ servings
4.59 from 12 votes

Tomato and butternut squash sauce for pasta

Tomato, onion and roasted butternut squash make a delicious creamy sauce for pasta.
20 mins
20 mins
40 mins
6 people
Calories: 86kcal


  • 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.



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
Course: Main Course
Cuisine: American
Keyword: pasta sauce, vegan butternut squash sauce, vegan pasta sauce
Author: Piloncillo&Vainilla