Irresistible Butternut Squash Pasta Sauce Recipe

There’s something magical about the first whiff of butternut squash pasta sauce simmering on the stove. The sweet, nutty aroma fills the air, wrapping you in a warm embrace like a cozy blanket on a chilly evening. You can almost hear the pasta cheering as it eagerly awaits its saucy partner, ready to create a dish that’s bound to steal your heart and delight your taste buds.

Picture this: it’s a crisp autumn afternoon, and you’ve just returned home from the farmer’s market, bags brimming with vibrant produce. You glance at that gorgeous butternut squash sitting on your counter and think, “Today’s the day!” This recipe becomes not just dinner; it transforms into an experience—one that turns friends into fans and family into raving food critics.

I remember the first time I made this dish; my friends were skeptical about squash in their pasta. But after one taste, they were hooked—who knew squash could be so delicious?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose one that’s firm with smooth skin; avoid any blemishes for the best flavor.

• Olive Oil: Use extra virgin olive oil for its rich flavor that enhances the sauce beautifully.

• Garlic: Fresh garlic cloves pack a punch—don’t skimp on them for optimal taste.

• Vegetable Broth: Opt for low-sodium broth to control saltiness while keeping flavors vibrant.

• Heavy Cream: For that luscious texture; substitute with coconut cream if you’re feeling adventurous.

• Parmesan Cheese: Grated fresh Parmesan will melt smoothly into your sauce; it’s worth it!

• Sage Leaves: Fresh sage adds an earthy note that complements the sweetness of the squash perfectly.

• Pasta of Your Choice: Whether spaghetti or penne, pick your favorite type to showcase this sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out those pesky seeds. Brush each half with olive oil and sprinkle with salt before placing them cut-side down on a baking sheet.

Roast Until Tender: Roast those beauties in the oven for about 30-40 minutes until they’re fork-tender. The smell of caramelized squash will have you counting down the seconds until mealtime.

Sauté Garlic and Sage: While your squash roasts, heat some olive oil in a pan over medium heat. Add minced garlic and fresh sage leaves until fragrant—about 2 minutes should do it! Your kitchen will smell heavenly.

Blend it All Together: Once the squash is done roasting, scoop out all that golden goodness and toss it into a blender with sautéed garlic and sage. Pour in vegetable broth and heavy cream before blending until silky smooth.

Add Cheese and Seasoning: After blending, return your sauce to the pan over low heat. Stir in grated Parmesan cheese until melted and season with salt and pepper to taste. If you want more depth, feel free to sprinkle in some nutmeg!

Pasta Time!: Cook your pasta according to package instructions until al dente. Drain it well before tossing it straight into the pan with your creamy butternut squash sauce. Mix everything thoroughly so each strand is coated.

Now serve up bowls of this delightful dish, garnished with extra Parmesan and perhaps a few crispy sage leaves for flair!

This creamy butternut squash pasta sauce is perfect for weekday dinners or special occasions when you want to impress without breaking a sweat. Enjoy!

Perfecting the Cooking Process

Start by roasting the butternut squash until caramelized, then blend with sautéed garlic and onion for a rich base.

Add Your Touch

Feel free to incorporate spices like nutmeg or sage for warmth. You can also add cream for extra richness!

Storing & Reheating

Store the pasta sauce in an airtight container in the fridge for up to five days. Reheat gently on low heat.

Cooking this pasta sauce reminds me of that one Thanksgiving when my cousin mistook the squash for pumpkin pie filling. The look on her face was priceless when she discovered it was savory!

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well; just thaw before roasting.

How do I make the sauce spicier?

Add red pepper flakes or cayenne to give your sauce a kick.

Can I substitute butternut squash with another vegetable?

Absolutely! Sweet potatoes or carrots can be excellent alternatives for this sauce.

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Creamy Butternut Squash Pasta Sauce

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Indulge in the comforting flavors of this creamy butternut squash pasta sauce, perfect for cozy weeknight dinners or impressing guests at special occasions. With its sweet, nutty aroma and vibrant golden hue, this sauce transforms any pasta into a stunning culinary experience. Easy to prepare and packed with nutrients, it’s a delightful way to sneak some veggies into your meal while tantalizing your taste buds.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 pounds)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• ½ cup heavy cream (or coconut cream)
• ½ cup grated fresh Parmesan cheese
• 6 fresh sage leaves
• 8 ounces pasta of your choice (spaghetti or penne)
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, brush with olive oil, and sprinkle with salt. Place cut-side down on a baking sheet.
2. Roast squash for 30-40 minutes until fork-tender.
3. In a pan over medium heat, sauté minced garlic and sage leaves in olive oil until fragrant (about 2 minutes).
4. Scoop roasted squash into a blender with sautéed garlic and sage. Add vegetable broth and heavy cream; blend until smooth.
5. Return sauce to the pan over low heat. Stir in Parmesan cheese until melted; season with salt and pepper.
6. Cook pasta according to package instructions until al dente. Drain and toss with the butternut squash sauce until well coated.
7. Serve garnished with extra Parmesan and crispy sage leaves.

Nutrition

• Serving Size: 1 cup (approximately 250g)
• Calories: 320
• Sugar: 6g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 40mg