Description
A smooth, savory sauce made from roasted butternut squash, perfect for coating pasta.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or non-dairy alternative)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil. Place cut-side down on a baking sheet.
- Roast the squash for 35 to 45 minutes, or until tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Transfer the roasted squash flesh, cooked onion and garlic mixture, vegetable broth, heavy cream, salt, pepper, and nutmeg to a blender or food processor.
- Blend until the sauce is completely smooth. Add more broth if you prefer a thinner consistency.
- Heat the sauce gently in the saucepan before tossing with your cooked pasta.
Notes
- Roast the squash ahead of time for quicker assembly.
- For a richer flavor, substitute half the vegetable broth with reserved pasta water.
- Add a tablespoon of nutritional yeast for a cheesy flavor without dairy.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup sauce
- Calories: 210
- Sugar: 9
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 18
Keywords: butternut squash, pasta sauce, vegetarian sauce, autumn recipe, creamy squash