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Butternut Squash Pasta Sauce

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Description

This creamy Butternut Squash Pasta Sauce is a deliciously smooth and velvety sauce made from roasted butternut squash, garlic, and a hint of sage. It’s a cozy, comforting, and slightly sweet alternative to classic tomato or Alfredo sauces, perfect for pairing with your favorite pasta. It’s also naturally vegetarian and can be made vegan!

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 3 tbsp olive oil, divided
  • 4 garlic cloves, peeled
  • 1 small onion, chopped
  • 2 cups (480ml) vegetable broth
  • 1/2 cup (120ml) heavy cream (or coconut milk for vegan option)
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1 tsp dried sage (or 2–3 fresh sage leaves)
  • 1/2 tsp ground nutmeg
  • Salt and pepper, to taste
  • 12 oz (340g) pasta of your choice (fettuccine, rigatoni, or penne)
  • Fresh parsley or grated Parmesan, for garnish (optional)

Instructions

  1. Roast the Butternut Squash:
    • Preheat your oven to 400°F (200°C).
    • Place the cubed butternut squash and garlic cloves on a baking sheet. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and toss to coat.
    • Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
  2. Cook the Pasta:
    • While the squash is roasting, bring a large pot of salted water to a boil.
    • Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  3. Make the Sauce:
    • In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened.
    • Add the roasted squash, roasted garlic, vegetable broth, sage, and nutmeg to the skillet. Stir to combine.
    • Using an immersion blender, blend the sauce until smooth and creamy. (Alternatively, transfer the mixture to a blender and blend until smooth, then return to the skillet.)
    • Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Adjust seasoning with salt, pepper, and a splash of reserved pasta water to reach your desired consistency.
  4. Combine with Pasta:
    • Add the cooked pasta to the sauce and toss until well coated.
    • If the sauce is too thick, add a bit more of the reserved pasta water.
  5. Serve:
    • Divide the pasta among bowls and garnish with fresh parsley or extra Parmesan cheese. Enjoy!

Notes

  • Make it vegan: Use coconut milk and omit the Parmesan cheese or substitute with vegan Parmesan.
  • Add-ins: Stir in some sautéed spinach, crispy pancetta, or toasted pine nuts for extra texture and flavor.
  • Storage: Store leftover sauce in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Find it online: https://recipe.ukfinda.com/butternut-squash-pasta-sauce/