Butternut Squash Pasta Sauce
In this butternut squash pasta sauce recipe, woodsy fresh sage and the warm nuttiness of nutmeg round out the sweetness of roasted squash, onion, and garlic. Grated Parmesan adds savory umami, while a spritz of lemon juice brightens the sauce, ensuring it’s complex and not cloying. One batch makes enough for two meals and it freezes beautifully!
Servings: 5 cups
Ingredients
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
- 3 garlic cloves, peeled
- 1 small onion, roughly chopped (1 cup)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups chicken stock or vegetable broth (300ml)
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Get ready. Preheat the oven to 400°F.
- Roast the squash. Place the butternut squash, garlic, and onion on a baking sheet. Add the olive oil, sage, salt, pepper, and nutmeg, and toss well to coat. Arrange the vegetables in a single layer, and roast until the squash is tender and the vegetables are just starting to brown, about 35 minutes.
- Make the sauce. Working in batches if necessary, add the roasted squash, garlic, and onion to a blender or food processor. Add the chicken stock, parmesan cheese, and lemon juice, and blend until smooth and creamy.
- Use or store. Use immediately on your favorite cooked pasta, or let cool completely before storing in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to Store: This is not a canning recipe, so the sauce needs to be stored in the fridge and used within a few days. The sauce will keep in an airtight container in the refrigerator for up to four days or in the freezer for up to four months.
- This recipe yields about 5 cups of pasta sauce, which is enough to sauce 1 1/2 to 2 pounds of pasta.
- How to use this recipe on pasta: Cook pasta in salted boiling water until al dente. Just before draining, reserve about 1/2 cup pasta cooking water in a measuring cup. Drain the pasta through a colander. Off the heat, return the drained pasta to the pot. Add your desired amount of butternut squash pasta sauce and a couple of tablespoons of the reserved pasta water, and toss to coat. Add a few more tablespoons of the reserved pasta water if the sauce seems too thick.
Nutrition
Calories: 204.5kcal | Carbohydrates: 31.3g | Protein: 5.9g | Fat: 8.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.7g | Cholesterol: 5.8mg | Sodium: 610mg | Potassium: 912.4mg | Fiber: 5.1g | Sugar: 6.2g | Vitamin A: 24168.2IU | Vitamin C: 51mg | Calcium: 188.1mg | Iron: 2mg
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