Roasted Butternut Squash Pasta Sauce
Roasted butternut squash pasta sauce with red pepper, garlic, and lemon. Silky, naturally creamy, and perfectly Mediterranean Diet friendly.
Servings: 6
Calories: 70kcal
Ingredients
- 3 cups butternut squash peeled and cubed into ½-inch pieces
- 1 red bell pepper halved and seeded
- ½ onion diced
- 4 cloves garlic pressed
- 2 tbsp tomato paste
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 cup water
- 2 tbsp Lemon juice
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss the squash cubes with olive oil and a pinch of salt. Rub the halved bell pepper with a little olive oil. Arrange everything on the prepared baking sheet in a single layer.
- Roast for 30 minutes, until the squash is tender and lightly caramelized. Remove from the oven and transfer the bell pepper to a bowl. Cover and let steam for a few minutes, then peel off the skin.
- While the vegetables roast, heat a little olive oil in an 8-inch skillet over medium heat. Add the diced onion and cook until lightly golden, about 8–10 minutes.
- Add the pressed garlic, tomato paste, herbs, salt, and pepper. Stir and cook for one minute. Remove from heat.
- Add the roasted squash, peeled bell pepper, and onion mixture to the blender. Pour in the water and lemon juice and blend until completely smooth. Add more water if the sauce is too thick.
- Taste and adjust salt, pepper, or lemon as needed. Serve immediately or store for later.
Notes
- Pre-cut butternut squash works just as well and saves prep time. Make sure pieces are roughly the same size for even roasting.
- For a thinner sauce, add water a little at a time until you reach your preferred consistency.
- This sauce works well on ravioli, pappardelle, gnocchi, or any pasta shape you like. Top with crumbled cheese and toasted nuts for a complete dish.
- The sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and stir before using.
- Easily doubled for a larger batch.
Nutrition
Calories: 70kcal | Total Carbohydrate: 12g | Protein: 1g | Total Fat: 3g | Saturated Fat: 0.4g | Sodium: 436mg | Potassium: 373mg | Dietary Fiber: 2g | Total Sugars: 4g | Vitamin A: 8150IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 1mg | Includes Added Sugar: 0g