Butternut Squash Pasta Sauce
Elevate your pasta night with this creamy, flavorful Butternut Squash Pasta Sauce, a comforting twist on classic marinara. Made with roasted butternut squash, sautéed garlic and onions, and a hint of fresh thyme and nutmeg, this velvety sauce is blended to perfection with vegetable broth and your choice of heavy cream or coconut cream for a dairy-free option. The natural sweetness of the squash is balanced with savory herbs and spices, creating a rich, luscious sauce that clings beautifully to any pasta, from fettuccine to penne. This recipe is easy to make and perfect for cozy dinners, featuring a healthy dose of seasonal flavor and an optional sprinkle of parmesan for added decadence. Ready in under an hour, this roasted butternut squash sauce is a heartwarming dish worth savoring.
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Recipe Information
Ingredients
- 1 medium squash (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium yellow onion
- 1.5 cups vegetable broth
- 0.5 cups heavy cream (or coconut cream for dairy-free)
- 1 teaspoon fresh thyme
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces pasta (your choice, such as fettuccine or penne)
- 0.25 cups parmesan cheese (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the squash into roughly 1-inch cubes.
Place the squash cubes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat evenly, then spread out in a single layer.
Roast the squash in the oven for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
While the squash roasts, finely chop the onion and mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened and translucent. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant.
Once the squash is done roasting, transfer it to a blender or food processor. Add the sautéed onions and garlic, vegetable broth, and heavy cream. Blend until smooth and creamy. If the sauce is too thick, add more broth, one tablespoon at a time, to reach your desired consistency.
Return the blended sauce to the skillet over low heat. Stir in fresh thyme, nutmeg, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
Meanwhile, cook your pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, stir in a bit of the reserved pasta water to thin it out.
Serve the pasta hot, garnished with freshly grated parmesan cheese if desired.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 33.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1227 mg | 94% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
