Description
A creamy and flavorful butternut squash pasta sauce that combines roasted squash with aromatic herbs, garlic, and a touch of Parmesan for a comforting and elegant pasta dish. Perfect for a cozy meal, this sauce is rich, smooth, and easy to prepare using roasted squash and stovetop cooking techniques.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
Sauce Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon nutmeg
Finishing Ingredients
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Pasta of choice, cooked according to package instructions
- Fresh basil or parsley, for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- Sauté Onion and Garlic: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine Ingredients: Add the roasted squash to the skillet with the onions and garlic. Pour in the vegetable or chicken broth. Add the thyme, sage, and nutmeg, stirring to combine. Simmer for 5 minutes to meld the flavors.
- Blend the Sauce: Remove the skillet from heat and allow the mixture to cool slightly. Transfer the squash mixture to a blender or food processor and blend until smooth and creamy. You may need to do this in batches.
- Add Cream and Cheese: Return the blended sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
- Toss with Pasta: Toss your cooked pasta in the sauce until well coated. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.
- Serve and Garnish: Serve hot, garnished with fresh basil or parsley if desired.
Notes
- If you prefer a vegan version, substitute heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan cheese.
- Roasting the squash brings out its natural sweetness and adds depth to the sauce.
- Adjust the thickness of the sauce with reserved pasta water to your liking.
- Fresh herbs like basil or parsley add a fresh pop of flavor and color when serving.
- You can prepare the roasted squash in advance and store it in the fridge for up to 2 days before making the sauce.
