Add a vibrant, autumnal color to your pasta dishes, pizza, and more with this healthy and delicious Butternut Squash Pasta Sauce.
Let’s chat about a dish that tantalizes the taste buds and is quite nutritious, too: butternut squash pasta sauce. If you haven’t tried it, you’re in for a surprise. It’s luscious, flavorful, and an easy way to sneak some veggies into your meals.
I’ll be honest; when I first considered butternut squash pasta sauce, I had my doubts. My pasta sauces have always consisted of tomatoes, cream, or cheese. But squash? It turns out I was missing out. This recipe is now my go-to for a versatile and healthy pasta sauce.
Butternut squash pasta sauce is precisely as it sounds—a sauce made from butternut squash. The squash is roasted until perfectly tender and then blended into a silky-smooth sauce with garlic, onions, and vegetable broth. Some recipes include milk or cream as well. This version incorporates sage, a fragrant herb which beautifully complements the sweetness of the squash.
Is Butternut Squash Pasta Sauce Healthy?
Butternut squash boasts an array of vitamins and minerals. It’s a good source of vitamins A and C, which are beneficial to the immune system and skin health. It also provides vitamin E, potassium, and magnesium. If you’re keeping an eye on your calorie intake, butternut squash is a wise choice since it is low in calories but high in fiber. Furthermore, butternut squash is rich in antioxidants, such as beta-carotene, which can help protect the body from free radicals.
The secret to a smooth butternut squash pasta sauce
The last thing you want is a butternut squash pasta sauce that doesn’t have a creamy texture. For the best sauce, choose a ripe squash and roast it rather than boiling it, as this imparts more flavor. When roasting butternut squash, ensure that you lay the pieces on the baking sheet in a single layer so that each piece is cooked all the way through. And most important of all, don’t forget to add that pasta water to the sauce! As the pasta cooks, it releases starches into the water, which will help the sauce bind and thicken. The sauce will be velvety smooth and adhere to the pasta better, too. Remember this tip, and use it every time you make pasta!
If you’re not cooking pasta to go with the sauce, you can thicken it with a cornstarch slurry. Simply mix one tablespoon of cornstarch with one tablespoon of water. Place the blended butternut squash sauce in a small saucepan over a medium heat, and add the slurry while stirring. Your sauce will instantly thicken!
How to Make Ahead and Store
Once your butternut squash sauce is cooled to room temperature, place it in an airtight container. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Once thawed, reheat gently on the stove with a little stock to loosen the sauce.
Serving Suggestions
Besides whole-wheat pasta, this silky butternut squash sauce is perfect with Homemade Pasta. Alternatively, make your own Pizza Dough, top it with the butternut squash sauce instead of marinara sauce and finish with goat cheese, caramelized onions, and sautéed porcini mushrooms. A drizzle of truffle oil, and your taste buds will thank you!
Butternut squash pasta sauce is a great addition to a Vegetable Lasagna, but also lovely in casseroles. For a simple casserole, combine the sauce with penne pasta, mix in some veggies, such as spinach or mushrooms, sprinkle with cheddar cheese, and bake until golden and bubbling.
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
- 1 cup vegetable broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 12 ounces whole-wheat pasta
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, pepper, and sage. Spread on a baking sheet and roast for 25 minutes or until tender.
- While the squash is roasting, sauté the chopped onion and minced garlic in a pan over medium heat until translucent.
- Cook the whole-wheat pasta according to package instructions, reserving 1/2 cup of the pasta water before draining.
- Blend the roasted butternut squash, sautéed onion and garlic, and vegetable broth until smooth, adding reserved pasta water as needed to reach the desired consistency.
- Toss the pasta with the butternut squash sauce until well coated. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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