Butternut Squash Pasta

This pasta recipe is tossed in a butternut squash marinara sauce and is a great use of roasted butternut squash.

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Butternut Squash Marinara

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Bobby Parrish


  • Half a medium butternut squash seeded and cubed
  • 1 medium size onion chopped
  • 5 cloves of garlic finely diced
  • 2 carrots peeled & chopped
  • 1 stalk of celery chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 28 ounce can whole of chopped SAN MARZANO tomatoes
  • 2 tablespoons honey
  • 2 tablespoons freshly chopped basil or parsley
  • Kosher salt
  • Freshly cracked pepper
  • Extra virgin olive oil EVOO


  1. Pre-heat oven to 450 degrees F. Toss the squash cubes with 1-2 tablespoons of EVOO, 1/2 teaspoon salt, and a few cracks of pepper. Roast for 45 minutes or until nicely caramelized and cooked through.
  2. Pre-heat a large heavy bottom pot over medium heat with 3 tablespoons of EVOO. Add the onion and next 3 ingredients along with 1/2 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add the next 3 ingredients. Cook 4 minutes so the base can develop deep flavors. Add the wine and stir well. Cook for 3-5 minutes until almost all the wine has reduced. Add the tomatoes along with 1 cup of water. Season with 1 teaspoon of salt and some pepper. Bring to a simmer and let cook uncovered for 40-60 minutes. After 20 minutes stir in the honey and check for seasoning. It is probably going to need more salt. If the sauce gets too thick, add more water
  3. For the last 10 minutes of the cooking process, add the roasted squash. Using a hand blender or regular blender, puree the sauce so its smooth. Add the fresh basil or parsley and check for seasoning.

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