butternut squash sauce

Butternut squash pasta sauce is a perfect fall sauce for your favorite pasta or ravioli! Easy to make with simple ingredients and ready in about 30 minutes for a quick and easy weeknight meal.

CREAMY BUTTERNUT SQUASH PASTA SAUCE

olive oil

shallot,

garlic

butternut squash (about 6 cups), diced

sage leaves

red pepper flakes, optional

nutmeg

vegetable broth

– 1 cup unsweetened almond milk

cannellini

mineral salt & fresh cracked pepper,

– 16 oz pasta

walnuts or pine nuts

parsley

cracked pepper

Pasta: Cook pasta of choice according to package directions, set aside.

Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

Cook: In a large pot, heat oil over medium heat, add shallots and saute 4 minutes or until softened. Add butternut squash, garlic, and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Add milk and optional beans to the pot.

Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.

Serve: To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer, toss your pasta and sauce together in the pot and then serve). Top with optional toppings and fresh cracked pepper.

Store

Leftovers can be stored in the refrigerator for 4 &#8211; 5 days, in covered containers. For longer storage, keep in the freezer stored in freezer safe containers or bags. Reheat on the stovetop over low heat until warmed through or in the microwave.

Delicious! I love butternut squash and I love pasta; I don't know how this tasty combination had never occurred to me before. Went really well with whole wheat spiral pasta.

Made this with a lil twist. Roasted garlic, butternut squash, sweet potato,  &amp; carrots with vegan mozzarella.  To die for!! Thanks for the idea!

Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

11 oz 4 links spicy chicken Italian sausage

butternut squash

tbsp butter

oz pasta (wheat

shallots (minced)

garlic (minced)

baby spinach (roughly chopped)

tbsp fresh shaved parmesan cheese

sage leaves (sliced thin)

kosher salt and black pepper (to taste)

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.

Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.

Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.

Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Serve with additional parmesan cheese on the side if desired.

This butternut squash pasta sauce is ultra-creamy, hearty, and comforting! Featuring roasted butternut squash, garlic, and fresh herbs, it pairs exceptionally well with fusilli or other pasta varieties.

Best Butternut Squash Pasta Sauce

olive oil (divided)

garlic (top sliced off)

shallots (chopped)

raw cashews (soaked overnight)

nutritional yeast

thyme (minced)

rosemary (minced)

red pepper flakes

Sea salt & cracked black pepper

water

fusilli or other pasta

Preheat the oven to 425&deg;F and line a baking sheet with parchment paper or a silicone baking mat.

Cut the squash in half lengthwise, and scoop out the seeds. Add the squash to the prepared baking pan face-side up. Brush both halves with ~1 tablespoon of olive oil and season with salt and pepper, then turn the halves to face down.

Drizzle the garlic head with another &frac12; - 1 tablespoon of olive oil and wrap it in foil. Roast the squash and garlic for 30-35 minutes until tender and caramelized.

In the meantime, heat the last tablespoon of oil in a skillet over low. Caramelize the onions until they are golden brown, then remove them from the heat.

Roasting

When the squash and garlic are cool enough to handle, scoop the flesh out of the squash and peel the garlic, then add them to a high-speed blender.

Add the shallots, drained cashews, nutritional yeast, thyme, rosemary, red pepper flakes, sea salt, and black pepper. Pour in 2 cups of water to start, then blend it on high until smooth and creamy, adding more water if necessary.

Blending

Bring a stockpot of water to boil, then salt it generously. Cook the fusilli according to package directions until al dente. Reserve some of the pasta water.

Drain the pasta (do not rinse it) and add it back to the pot or a large serving dish. Pour in ~&frac34; of the sauce and stir to combine. Add more sauce and pasta water as needed to smooth the sauce out and thoroughly coat the pasta.

Taste and adjust the salt and pepper to your liking, then serve immediately with vegan parmesan cheese, fresh herbs, extra pepper flakes, etc. Happy eating!

Pasta

Butternut squash pasta sauce looks delicious perfect meal. Great tasty addition.

As my kids love pasta for their lunch, I think this is an awesome sauce recipe I can try. Thank you for sharing.

Yum! We loved this creamy dairy free pasta sauce...so good and sneaking in the veggies is always a win!

I love all the fall recipes. Squash is so versatile and delicious. This pasta sauce sounds wonderful.

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CREAMY BUTTERNUT SQUASH PASTA SAUCE

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