How do you make creamy butternut pasta sauce?

Creamy butternut pasta sauce is made by roasting butternut squash, pureeing it until smooth, and then combining it with cream or a dairy-free alternative, seasonings, and pasta. The squash provides a natural sweetness and creamy texture.

Can I make creamy butternut pasta sauce ahead of time?

Yes, you can definitely prepare creamy butternut pasta sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

What goes well with creamy butternut pasta sauce?

Creamy butternut pasta sauce pairs nicely with various ingredients, such as sage, nutmeg, brown butter, toasted nuts (walnuts or pecans), and parmesan cheese. Some also enjoy it with crispy bacon or pancetta for added flavor.

Is butternut squash pasta sauce healthy?

Butternut squash pasta sauce can be a healthier option compared to some other pasta sauces. Butternut squash is rich in vitamins, minerals, and fiber, providing essential nutrients. However, the overall healthiness depends on the ingredients used, such as the amount of cream or cheese added.

Creamy Butternut Pasta Sauce: 7 Delicious & Easy Secrets!

Name: Creamy Butternut Pasta Sauce: The Easiest Squash Recipe EVER
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian Inspired
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1/2 teaspoon dried sage; 1/4 teaspoon nutmeg; 1 cup vegetable broth; 1/2 cup heavy cream (or coconut cream for vegan); 1/4 cup grated Parmesan cheese (optional); Salt and pepper to taste; 1 pound pasta (any shape); Fresh sage leaves, for garnish (optional)

Description

A creamy, comforting butternut squash pasta sauce perfect for a weeknight dinner. This recipe is quick, easy, and full of flavor.

Ingredients

Scale

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried sage
1/4 teaspoon nutmeg
1 cup vegetable broth
1/2 cup heavy cream (or coconut cream for vegan)
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
1 pound pasta (any shape)
Fresh sage leaves, for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
Sauté onion and garlic in 1 tbsp olive oil until softened. Add sage and nutmeg; cook for 1 minute.
Add roasted squash and vegetable broth to the saucepan. Simmer for 5 minutes.
Puree the mixture in a blender or with an immersion blender until smooth.
Return to saucepan. Stir in heavy cream (or coconut cream) and Parmesan (if using). Season with salt and pepper. Heat gently.
Cook pasta according to package directions. Reserve 1/2 cup pasta water.
Add cooked pasta to the sauce. Toss to coat. Add pasta water if needed. Serve garnished with sage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Italian Inspired

Nutrition

Calories: 350
Sugar: 10g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg

Keywords: butternut squash, pasta, creamy, vegetarian, easy