Butternut Squash Pasta Sauce
Butternut squash pasta sauce is a nice trade-off to the traditional tomato based marinara sauce. It is thick, creamy and perfect for a quick weeknight meal. The best part is that the sauce can be made in advance and stored in the fridge or freezer.
Servings: 6 Cups
Ingredients
- 1 butternut squash 3 to 4 pounds
- 1 onion cut in half and peeled
- 3 tablespoons olive oil divided
- 1 whole garlic head top cut off
- ½ cup fresh lemon juice
- 1 ½ cup heavy cream
- 4 tablespoons butter
- 4 ounces Parmesan cheese grated
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oven to 425°F line a baking sheet with parchment paper.
- Cut the squash in half lengthwise, and remove the seeds and stringy membrane. Brush the surface of the squash and onions with 2 tablespoons of the oil and set on the lined sheet pan.
- Drizzle the cut area of the garlic with 1 tablespoon of oil. Wrap it in foil and place it on the sheet pan. Transfer the pan to the oven. Roast for 45 to 50 minutes or until the squash is tender when pierced with a knife.
- Scoop the squash flesh into a blender. Add the roasted onion and lemon juice. Unwrap the garlic from the foil and pick out the garlic cloves. Add them to the blender with the cream and process until pureed.
- Add the butter, Parmesan cheese, salt, and pepper. Continue processing until smooth.
To Use Immediately:
- Heat the amount needed in a saucepan over medium heat, adding reserved pasta water in 1/4 cup portions, thinning the sauce until it does not spit. Serve with your favorite pasta.
To store Pasta Sauce:
- Pour into Ball canning jars to 1-inch from the top. Cover and refrigerate for 3-4 days. Or cover and place in the freezer for up to 3 months.
Notes
This pasta sauce will thicken as it cools, to reheat pour into a saucepan and set over low heat adding small portions of broth, wine or water, stirring until hot and thinned to the desired consistency.
Recipe Variations:
Change the flavor up a bit by adding herbs and spices. Here are a few suggestions to play with.- Cumin powder
- Achiote spice rub
- Black Magic Cajun blend
- Umami seasoning
- Fresh herbs (rosemary, thyme, and sage are terrific with butternut squash)
Nutrition
Serving: 1 | Calories: 237kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 200mg | Fiber: 1g | Sugar: 2g
