Fall is on the horizon, and so are delicious seasonal recipes. This harvest-inspired squash sauce is sure to be an autumn favorite, thanks to its simple ingredient list and bold, cozy flavor.
Preheat the oven to 400 degrees. Chop vegetables, place on a parchment lined baking sheet and drizzle with olive oil, salt & pepper.
In the oven, roast vegetables for 30 minutes until lightly golden and squash can be easily pierced with a fork.
Transfer the roasted vegetables to a saucepan on medium heat, adding the vegetable stock and basil. With an immersion blender, blend the vegetables into a sauce, adding additional vegetable stock if needed to achieve the desired consistency. We left some chunks in our sauce as we preferred a more rustic texture, but you can blend until completely smooth if desired.
Cook Taste Republic Gluten-Free Spinach & Cheese Tortelloni according to package instructions. Once strained, add pasta to the vegetable sauce and gently combine to enjoy.
