Description
A creamy, dreamy butternut squash pasta sauce perfect for fall that captures warmth and nostalgia.
Ingredients
Scale
- 1 butternut squash
- 2 tablespoons olive oil
- 1 sweet onion
- 2 cloves garlic
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it in half lengthwise, scooping out the seeds, and drizzling with olive oil, salt, and pepper before spreading face down on a baking sheet.
- Roast the squash for about 30-40 minutes, or until tender and lightly browned.
- Sauté the chopped onion and garlic in a tablespoon of olive oil in a skillet until the onion is soft and translucent, about 5-7 minutes.
- Blend the roasted squash with the sautéed onion and garlic, vegetable broth, cream, nutmeg, salt, and pepper until smooth.
- Heat the sauce and combine with your cooked pasta, stirring to coat well.
- Serve topped with freshly grated Parmesan and fresh herbs.
Notes
This sauce can be customized with protein, herbs, or a different type of pasta. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, pasta sauce, fall recipe, vegetarian, cozy, comfort food