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Butternut Squash Pasta Sauce

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DescriptionThis 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
  • 1medium butternut squash (about2lbs), peeled, seeded, and cubed
  • 3 tbspolive oil, divided
  • 4garlic cloves, peeled
  • 1small onion, chopped
  • 2cups(480ml) vegetable broth
  • 1/2cup(120ml) heavy cream (or coconut milk for vegan option)
  • 1/4cup(25g) grated Parmesan cheese (optional)
  • 1 tspdried sage (or2–3fresh sage leaves)
  • 1/2 tspground nutmeg
  • Salt and pepper, to taste
  • 12oz(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. Preheat your oven to 400°F (200°C).
  3. 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.
  4. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
  5. 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.
  6. While the squash is roasting, bring a large pot of salted water to a boil.
  7. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  8. 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.
  9. 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.
  10. Add the roasted squash, roasted garlic, vegetable broth, sage, and nutmeg to the skillet. Stir to combine.
  11. 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.)
  12. 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.
  13. 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.
  14. Add the cooked pasta to the sauce and toss until well coated.
  15. If the sauce is too thick, add a bit more of the reserved pasta water.
  16. Serve:Divide the pasta among bowls and garnish with fresh parsley or extra Parmesan cheese. Enjoy!
  17. 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://cosycookery.com/butternut-squash-pasta-sauce/