Creamy Butternut Squash Pasta Sauce
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.
- 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
- 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
Instructions
- 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.
- Roast squash for 30-40 minutes until fork-tender.
- In a pan over medium heat, sauté minced garlic and sage leaves in olive oil until fragrant (about 2 minutes).
- Scoop roasted squash into a blender with sautéed garlic and sage. Add vegetable broth and heavy cream; blend until smooth.
- Return sauce to the pan over low heat. Stir in Parmesan cheese until melted; season with salt and pepper.
- Cook pasta according to package instructions until al dente. Drain and toss with the butternut squash sauce until well coated.
- 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