Butternut Squash Pasta Sauce
Butternut squash pasta sauce is a creamy, comforting dish that captures the essence of fall in every bite. This vibrant sauce, made with roasted butternut squash and aromatic herbs, transforms any pasta into a heartwarming meal perfect for cozy evenings or festive gatherings. It’s simple to prepare yet impressive enough to wow your guests, making it a versatile addition to your dinner repertoire.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Ingredients
Scale
- 2 cups roasted butternut squash (about 1 medium squash)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 8 oz pasta (whole wheat or gluten-free)
- ½ cup freshly grated Parmesan cheese (or nutritional yeast for vegan option)
- 4 fresh sage leaves (or 1 teaspoon dried sage)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Cut butternut squash in half lengthwise, remove seeds, drizzle with olive oil, and roast for 30-35 minutes until tender and caramelized.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (1-2 minutes).
- Scoop the roasted squash into a blender; add sautéed garlic, vegetable broth, sage, salt, and pepper. Blend until smooth.
- Cook pasta according to package instructions; reserve some pasta water before draining.
- Combine drained pasta with sauce in the pot over low heat. Adjust consistency with reserved pasta water as needed.
- Stir in Parmesan cheese until melted and creamy; adjust seasoning if necessary.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg