Eightyrecipes
Butternut Squash Pasta Sauce
A velvety, naturally sweet sauce of roasted squash, onion and garlic blended with broth and finished with milk, Parmesan and nutmeg. Creamy without heavy cream.
Ingredients
- 1 medium butternut squash about 2 to 3 pounds, peeled, seeded and cubed
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth or vegetable broth
- 1/2 cup milk or half-and-half
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
- 1 pinch red pepper flakes optional, for heat
- fresh sage or thyme optional
Instructions
- Heat the oven to 400°F (200°C). Toss the cubed squash with about half of the olive oil, spread it on a baking sheet and roast for 25 to 30 minutes, until tender and lightly caramelised.
- While the squash roasts, warm the remaining oil in a large skillet over medium heat and cook the onion for 5 to 7 minutes, until soft and translucent. Add the garlic and cook for 1 more minute.
- Add the roasted squash and the broth to the onion and garlic. Blend with an immersion blender (or in a countertop blender) until completely smooth and creamy.
- Warm the puree in the pan over medium heat. Stir in the milk, Parmesan, salt, pepper and nutmeg and simmer gently for 5 to 10 minutes, until slightly thickened.
- Taste and adjust the seasoning. Loosen with a splash of broth or reserved pasta water if the sauce is too thick.
- Toss with cooked pasta such as penne, rigatoni or fettuccine and finish with extra Parmesan and herbs if you like.
Notes
Nutrition values are an estimate, for the sauce only. Makes about 4 cups, enough for 6 to 8 servings. Use vegetable broth for a vegetarian sauce. Thin with broth or reserved pasta water if it is too thick. Keeps 4 days in the fridge or 3 months in the freezer.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating