A creamy and rich pasta with a roasted butternut squash and tomato sauce. The layers of flavors come from the blistering tomatoes, roasted squash, and the perfect balance of spices and aromatics. Super easy to make and contains simple, easy to find ingredients.
You might be wondering…a squash recipe in the spring? Although, it isn’t quite in season, the pairing of roasted fresh tomatoes is definitely spring to me. There is no doubt I am turning down this creamy pasta during these warmer months. It’s comforting, but refreshing at the same time.
Since both butternut squash and tomatoes are on the sweeter side, you get a punch of sweet and savory from this dish. It really makes for a delicious mouthful!
I started off by roasting the squash with some warming spices, including coriander and cinnamon. Then I scooped out the crisp, yet tender flesh into a blender along with the blistered roasted tomatoes, cashews, vegetable broth, spices, and a few more essential ingredients. The result? An ultra creamy and rich pasta sauce.
Want to know a secret? Well maybe it’s not so much a secret anymore…This sauce can create many recipes.
- Add a bit more liquid and enjoy it as a bisque or thick soup.
- Keep it thick and dip fresh bread into it.
- Or keep it as it is and toss it in some pasta noodles.
It’s truly the perfect all around recipe.
Let’s break down some of these ingredients to see what makes this pasta so rich and creamy:
Roasted squash and tomatoes: Roasting the squash and tomatoes in an extra layer of flavor adds another depth to this sauce. The squash is rubbed with some olive oil, salt, minced garlic, coriander, and cinnamon then roasted till extra soft and golden brown, about 50-55 minutes. 30 minutes into the cooking time the tomatoes are added to the pan which have been tossed in olive oil and a sprinkle of salt. They are then roasted until juicy and blistering. The richness and extra sweetness you obtain from roasting these two will allow you to obtain the most delicious sauce…trust me on this.
Sauted onion and carrot: Similarly to the roasted squash and tomatoes, by sautéing the onion and carrot you’re adding an extra layer of flavor. I’ve learned a lot about adding depth to your food in the past couple of years, and I can say that cooking your food in various methods in just one recipe does a lot to the final result of your dish. It packs SO much flavor!
Cashews: The key to making this sauce so creamy is not just from the squash, but the addition of cashews. They are rich and add a velvety smooth texture to this recipe.
This Creamy Roasted Butternut Squash and Tomato Pasta is…
- Simple and easy
- Rich and ultra creamy
- Healthy and satisfying
An ultra creamy pasta with roasted butternut squash and blistered roasted tomatoes.
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/4 tsp coriander
- 1/4 tsp cinnamon
- ¼ tsp salt
- 1 tsp minced garlic
- 1 cup cherry tomatoes
- 1 tsp olive oil
- 1/4 white onion, diced
- 2 carrots, diced
- 1 cup low-sodium vegetable broth
- 1/4 cup cashews soaked in boiling water for 20 minutes.
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/2 tsp coriander
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- 15 oz. pasta of choice
- Fresh basil or parsley for serving
Preheat the oven to 425 degrees. Cut butternut squash in half lengthwise. Remove the seeds. Add to a large baking sheet. Drizzle with a tbsp of olive oil. Rub 1 tsp of garlic over the surface of each half. Sprinkle on salt, coriander, and cinnamon. Roast for 50-55 min. until soft (prick with a fork) and golden brown.
Toss tomatoes in 1 tsp of olive oil and a sprinkle of salt in a small bowl. Once the squash has reached 35 minutes into the baking time add tomatoes to the baking sheet. Roast for remaining time until blistered and slightly charred.
While squash and tomatoes are roasting, heat a small skillet over medium heat. Add a drizzle of olive oil. Sauté garlic, white onion, and a pinch of salt until fragrant and translucent about 4-5 minutes. Add in carrots and cook for 4-5 min. more until tender. Transfer to a high-speed blender.
Let squash and tomatoes cool until careful to touch. Scoop out the flesh of the squash and transfer to the blender. Add remaining ingredients, except pasta and basil. Blend on high until thick and creamy. Set aside.
Boil a large pot of salted water. Cook pasta according to pkg. directions. Drain and transfer back into the pot. Pour in desired amount of sauce and stir until incorporated. Adjust salt and pepper as needed.
Serve with fresh basil or parsley. If you have leftover sauce, store in an airtight in the fridge for 3-4 days. It also freezes well.