Description
Make a rich, creamy, and savory pasta sauce using roasted butternut squash. This recipe is easy to prepare and perfect for a comforting fall dinner.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk (canned, for creaminess)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta of your choice
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and rub the cut sides with 1 tablespoon of olive oil. Place cut-side down on a baking sheet.
- Roast the squash for 35 to 45 minutes, or until fork-tender. Let it cool slightly, then scoop the flesh out of the skin into a bowl. You should have about 2 cups of squash puree.
- While the squash roasts, cook the pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
- In a large skillet, 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 dried sage, cooking for 1 minute more until fragrant.
- Add the roasted butternut squash puree, vegetable broth, coconut milk, nutritional yeast (if using), salt, and pepper to the skillet. Stir well to combine.
- Simmer the sauce gently for 5 minutes, allowing the flavors to meld.
- Transfer the sauce mixture to a blender or use an immersion blender. Blend until completely smooth and velvety. Add a splash of reserved pasta water if the sauce is too thick.
- Return the sauce to the skillet. Toss with the drained pasta. Add more pasta water, a tablespoon at a time, until the sauce coats the pasta evenly. Serve immediately.
Notes
- For a richer flavor, substitute the vegetable broth with chicken broth or use fresh sage instead of dried.
- If you prefer a dairy version, substitute the coconut milk with heavy cream or half-and-half.
- This sauce freezes well. Cool completely before storing in an airtight container for up to 3 months.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
- Cholesterol: 0