Ingredients for Butternut Squash Pasta Sauce
- 1 medium butternut squash (about 2 pounds)
- 3 tablespoons olive oil
- Dried Rubbed Sage
- Salt And Pepper
- Garlic Cloves
- Half And Half
- Pasta
- 1/4 cup grated Parmesan cheese (optional)
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How to Make Butternut Squash Pasta Sauce
- Preheat oven to 400°F (200°C).
- Peel, deseed, and cube 1 medium butternut squash (about 2 pounds).
- Toss the cubed squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet.
- Roast for 35-40 minutes, or until tender and slightly caramelized.
- While the squash roasts, finely chop 1 medium onion and 2 cloves garlic.
- In a large saucepan, sauté the onion and garlic in 1 tablespoon olive oil over medium heat for 5 minutes, until softened.
- Add 1 (28 ounce) can of crushed tomatoes, 1/2 cup vegetable broth, 1/4 cup heavy cream or coconut cream (for vegan option), 1/4 teaspoon nutmeg, and a pinch of red pepper flakes (optional).
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the roasted butternut squash to the saucepan. Using an immersion blender or carefully transferring to a regular blender, puree the sauce until smooth and creamy.
- Season to taste with salt and pepper. Stir in 1/4 cup grated Parmesan cheese (optional).
- Serve over your favorite pasta. Garnish with fresh sage or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
12g
Carbs
6g
