Butternut Squash Pasta Sauce
This Creamy Butternut Squash Pasta Sauce will make your whole family happy and satisfied. It's such an easy recipe that has simple ingredients, like butternut squash, chicken broth, coconut cream, and warm spices. The best part is it's a kid-friendly comfort food that makes family dinners a breeze.
Equipment
- Blender can also use food processor or immersion blender
Ingredients
- 6 cups butternut squash, cubed
- 3 tbsp olive oil, divided
- 1 cup onion, chopped
- 3-4 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp ground nutmeg
- 1/2 tsp crushed red pepper flakes
- 1 cup chicken stock can sub vegetable stock
- 1 cup coconut cream can substitute heavy cream
- 1/2 Parmesan cheese + more for sprinkling
- 1 tsp sea salt
- freshly ground black pepper
- 12-16 oz. of your favorite pasta
Instructions
- Prep: Preheat oven to 425°F or your air fryer to 400°F.
- Roast: Place cubed butternut squash on a baking sheet. Drizzle 2 tbsp. of olive oil over squash and toss to coat. Sprinkle with salt and pepper. Roast for 20-30 minutes or until squash is tender and slightly caramelized. Give the squash a big stir about halfway through the cooking process.
- Cook Pasta: While squash is roasting. cook pasta to al dente, according to package directions. Drain and set aside.
- Cook: In a large skillet or Dutch oven, heat remaining 1 tbsp of olive oil over medium heat. Add onions and cook for about 3-4 minutes. Stir in garlic, thyme, nutmeg, and crushed red pepper flakes. Stir and cook another 1-2 minutes.
- Add: Add roasted butternut squash to the skillet, along with the chicken stock and coconut cream. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes.
- Blend: Carefully transfer mixture to a blender or food processor OR use an immersion blender to puree the squash mixture until smooth and creamy.
- Finish: Return sauce to the pan and stir in Parmesan cheese. Let the sauce cook a few more minutes until cheese melts. Taste and season with salt and pepper, if needed. Toss the cooked pasta with the sauce. Sprinkle with more Parmesan cheese and enjoy.
Notes
Tips:
- Cook pasta al dente. Follow the package directions, but drain the past while it's still firm to the tooth as it will continue to cook when tossed with the sauce. Using al dente pasta will help maintain proper texture.
- Use uniform butternut squash cubes. Make sure the squash pieces are relatively similar in size to ensure proper roasting.
- Roast until fork tender. Don't overbake the squash. Roast it just until the fork easily pierces through the squash cubes.
- Use an immersion blender to save time on cleanup. A hand blender or immersion blender can process the butternut squash into a smooth sauce quickly without dirtying up a food processor or blender.
- Store leftover butternut squash sauce in an airtight container in the fridge for up to 4 days. Be sure to transfer it to the storage container when it is completely cooled.
Nutrition
Calories: 712kcalCarbohydrates: 107.7gProtein: 14.8gFat: 27gSaturated Fat: 15gCholesterol: 10mgSodium: 825mgPotassium: 834mgFiber: 6.6gSugar: 45gCalcium: 242mgIron: 4mg
Tried this recipe?Let us know how it was!