Description
A straightforward recipe for a creamy sauce made from roasted butternut squash, perfect for coating pasta.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta (e.g., penne, rigatoni)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle the cut side with 1 tablespoon of olive oil. Roast for 35 to 45 minutes, or until tender when pierced with a fork.
- While the squash roasts, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Scoop the roasted squash flesh out of the skin and add it to the saucepan with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a simmer. Use an immersion blender or carefully transfer the mixture to a standard blender. Blend until completely smooth.
- Return the smooth squash mixture to the saucepan over low heat. Stir in the heavy cream, salt, and pepper. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
- Toss the drained pasta with the sauce until fully coated. Serve immediately.
Notes
- For a richer flavor, roast the squash with a pinch of nutmeg before blending.
- If you do not have an immersion blender, let the mixture cool slightly before blending in a standard blender.
- You can substitute vegetable broth with chicken broth if you are not making this dish vegetarian.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 10
- Protein: 18
- Cholesterol: 25
Keywords: butternut squash, pasta sauce, creamy sauce, vegetarian dinner, fall recipe, squash puree