You won't be able to get enough of this recipe once you learn just how easy it is to make! Just bake, blend and pour. The most you'll have to do is chop a few vegetables, but after that, this Butternut Squash Pasta recipe is truly a breeze.
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16 oz cubed butternut squash, fresh or frozen
1 ½ cups fresh chopped tomatoes
½ yellow onion, chopped
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
16 oz pasta
⅓ cup pasta water, reserved
Parmesan cheese, garnish
Preheat the oven to 450ºF.
Line a baking sheet with parchment paper and add butternut squash, tomatoes, and onion. Drizzle olive oil and season with salt, pepper, and thyme. Mix to evenly coat everything. Bake for 20 minutes.
While the veggies bake in the oven, cook the pasta according to package instructions in your Dutch Oven. Before you drain the cooked pasta reserve ⅓ cup of the pasta water.
Once the veggies are done, add to a blender with the pasta water and pulse until smooth. Pour the sauce over the cooked pasta and toss to coat.
Garnish with parmesan cheese and serve!