Learn how to make this autumn-inspired roasted butternut squash and tomato sauce in just a few simple steps and a casserole dish. It’s ready in just under an hour and will give you all of the cozy fall-feels we know and love.
This Roasted Butternut Squash and Tomato Sauce is inspired by our Easy Roasted Tomato Sauce but with a twist of fall herbs and seasonal veggies. It’s hearty, flavor-packed, and will add the perfect fall-flavor to any dish you enjoy it with.
What Do We Need?
Tomatoes – We are using a mix of fresh Roma and San Marzano tomatoes from our garden as well as tomato paste. Feel free to use any type of tomato that you have or that is available to you.
Butternut Squash – Butternut squash is on the sweeter side when it comes to squash, and is sometimes compared to butterscotch (hence the name). Pro tip: Microwave your squash for 4-5 minutes to make it easier to cut.
Herbs& Spices – For this sauce, we are using fresh rosemary and sage, along with dried Italian seasoning, crushed red pepper, salt and pepper.
Red Wine – A wine on the dryer side is best for this recipe. We recommend a pinot nior or cabernet sauvignon.
What Do We Use This Sauce For?
Lucky for you, this roasted butternut squash and tomato sauce is just as versatile as it is tasty. Of course, we have the obvious choice of pairing it with pasta, but we can also think outside the box. This sauce would be perfect as a base on pizza, topped on a vegan meatball or chicken parm, or even on top of a tofu scramble or vegan omelet.
Here are some other fall recipes for you to check out:
Preheat the oven to 400°F. Grab a large casserole dish and set it aside.
Add all of the ingredients except for the tomato paste to the casserole dish and mix until everything is evenly distributed. Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
Carefully transfer everything from the baking dish with all of the juices into a food processor along with the tomato paste and pulse until you reach your desired consistency. You can process it until smooth but we like to keep some texture. Adjust seasonings to taste.
Reheat the sauce if using immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months.
We recommend using Barnivore to check if your wine is vegan.
To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up in to smaller pieces (they don’t have to be individual slices as shown in the picture in the blog post).
We used a food processor for this but a blender works as well, just be sure to pulse it if you do not want a smooth sauce.
You can leave out the red wine as desired. If the sauce is too chunky for your liking without it, feel free to add some vegetable broth to loosen it up.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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