Butternut Squash Pasta Sauce
A creamy and nutritious butternut squash pasta sauce that's perfect for busy weeknight dinners.
Ingredients
For the sauce
- 1 medium butternut squash, peeled and diced Choose a ripe butternut squash for the best flavor.
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 1 teaspoon salt Adjust seasoning according to taste.
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/4 cup vegetable broth (or chicken broth)
- 1/4 cup heavy cream (optional) For a creamier sauce.
For the pasta
- 1 pound pasta of your choice (spaghetti, fettuccine, etc.) Use gluten-free pasta for a gluten-free dish.
- to taste Fresh herbs for garnish (optional) Basil or parsley adds extra flavor.
Instructions
Roasting the Squash
- Preheat your oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet and drizzle with olive oil.
- Roast the squash in the oven for about 25-30 minutes, or until it's tender and starting to brown.
Cooking the Sauce
- While the squash cooks, heat a large skillet over medium heat and add the chopped onion. Sauté for about 5 minutes or until the onion is soft.
- Add the minced garlic and cook for another minute until fragrant.
- Once the butternut squash is done roasting, add it to the skillet with the onions and garlic.
- Stir in the salt, black pepper, nutmeg, and vegetable broth. Cook for another 5 minutes, allowing the flavors to blend.
- If you prefer a creamier sauce, add the heavy cream and stir well.
Cooking the Pasta
- Meanwhile, cook the pasta according to the package directions. Drain and set aside.
Blending and Serving
- Use a blender or immersion blender to puree the sauce until smooth.
- Toss the pasta with the sauce until well coated.
- Serve the butternut squash pasta sauce over your favorite pasta and garnish with fresh herbs.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Adjust spices as desired and consider adding roasted red peppers for variation.