Blender Butternut Squash Tomato Pasta Sauce

 


So long as they will plant and harvest butternut squash, I will use it in my dishes ALL year long! I’ve said this before and I’ll say it always because I have yet to find such a tasty veggie that is so versatile and makes so many delicious dishes!
This 2 ingredient sauce has quickly become a family favorite, because 1) Practical, 2) Easy, 3) Healthy, 4) Absolutely delicious. We are a fan of anything butternut squash in the ColorfulFoodie kitchen, so I make it all year long despite squash having an “Autumn” feeling to it. I ignore that and make it through summer because well, it is perfect.

You know what else is perfect? This guilt-free creamy pasta sauce. Pair it with something a nice pasta that will soak it’s flavor, but make sure you season it good so it can bring out the squash flavors which are naturally sweet. No matter what type of noodles you decide to use, this sauce will shine bright.

ROASTED BUTTERNUT SQUASH SAUCE

WHAT 

  • Ravioli, cooked to package directions (or pasta of choice)
  • 1 Butternut Squash
  • 1 24 oz can of (fire) roasted tomatoes
  • Optional: 1/2 cup almond milk (or any milk, or water)
  • Salt, pepper and red pepper flakes to taste

TOPPINGS 

  • Cherry tomatoes
  • Parmesan cheese
  • Protein of choice: I used prosciutto, which pairs perfectly

 

HOW

  1. Preheat oven to 425ºF for roasting the squash.
  2. Cut butternut squash in half, remove seeds and baste with 1/2 tbsp of melted butter or olive oil, salt and pepper to taste.
  3. Place in oven for 45-50 minutes until soft. Then remove from oven and allow it to cool so you don’t burn your hand. At this point you may freeze/refrigerate the squash and continue making the sauce later, or continue.
  4. Scoop out the butternut squash with an ice cream spoon and add to blender with roasted tomatoes. May add water or milk of your choice to “thin out” the sauce if needed. Transfer sauce to a sauce pan on medium heat. Taste and season it with more salt and pepper and if you like it HOT, use red pepper flakes. Add cooked ravioli or pasta of choice.
  5. Optional: cut up a handful of cherry tomatoes and roast in oven for about 5 minutes and add as a topping. May also add protein of choice like chicken, pancetta or prosciutto (goes quite well over the top) and sprinkle freshly grated Parmesan.

This butternut Squash Sauce is very forgiving, and will take up great flavor from seasonings. Adding veggies or a protein such as chicken or prosciutto only enhance the flavor. It doesn’t need much to satisfy, and I just know you will love it! Good for any season, lunch or dinner. I love it!

I hope you try it!

Xo, Ana
Count Colors, NOT Calories!
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5 comments

  1. Shanell says:

    it was my first time trying this sauce! not to mention my first time working with butternut squash! I can see why it is your favorite! I FELL IN LOVE! I did mess up because the shell came off as well and it was hard to separate it I think I might have overcooked it 🙁 – but it tasted delicious! loved the red pepper touch – what can I do with the leftover sauce? going to try your Fettuccini Alfredo next!

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