Tomato and Butternut Squash Pasta Sauce
A creamy sauce for pasta can be made by combining tomato, onion, and roasted butternut squash together. The result is delicious and satisfying.
6 people
Calories: 86kcal
Ingredients
- 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 teaspoon Kosher 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
Instructions
- Start by preheating the oven to 350ºF and lining a baking sheet with a silicone mat or parchment paper.
- Cut the butternut squash, tomato, and onion into large chunks to prepare the vegetables. Place them on the baking sheet, season salt, and thoroughly coat with olive oil. Arrange them on a single layer to ensure even cooking. To prevent the garlic from burning, hide it underneath the tomatoes.
- Place the vegetables in the oven for 20-25 minutes until cooked and golden around the edges.
- Meanwhile, cook the pasta according to the instructions on the package. Before draining the pasta, reserve one cup of the pasta water.
- After cooking the vegetables, peel the garlic and blend it with the water used to cook the pasta.
- After cooking the pasta, you can use the same pot to prepare the sauce. Add a tablespoon of olive oil, oregano, and chili pepper flakes to the pot. Let them cook for a minute until their aroma is released. Then, add the sauce to the pot and mix everything well. Check the seasoning and add salt and pepper as needed. Finally, add the cooked pasta to the pot and mix it carefully to ensure everything is well combined.
Notes
How to store?
Fridge: The butternut squash sauce can be stored in an airtight container in the refrigerator for up to four days. Simply reheat it on the stovetop or in the microwave when you're ready to use it.
Freezing: Let the sauce cool completely and place it in a freezer-safe container, leaving space at the top for the sauce to expand. You can also store it in freezer bags. It should last for up to 3 months in the freezer. To defrost, let it sit in the refrigerator overnight and reheat it in the microwave or stovetop.
How to cut butternut squash?
Cut off the ends: Use a large, sharp knife to cut off the top and bottom of the squash. This will give you a stable base for peeling.
Cut in two: Cut the squash into two pieces, right where the thinner section begins to widen toward the more bulbous part.
Peel the skin: Using a vegetable peeler, peel the tough skin from each section. If the peeler doesn't work well due to the hardness of the peel, you can try using a small peeling knife.
Clean the inside: For the widest, most bulbous part, cut it in half and use a spoon to scoop out the seeds and internal fibers.
Cut as needed: Now that the pumpkin is clean and peeled, you can cut it into cubes or slices, depending on what you need for your recipe.
Nutrition
Serving: 1serving | 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