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Butternut Squash Pasta Sauce Recipe

Are you looking for a healthy dinner recipe for the family? This Butternut Squash Pasta Sauce is a winner!

As you prepare your meal plan for the coming week, you’ll want to include this sauce. I make this sauce and serve it over pasta or even spaghetti squash on days where I am am eating less/no carbs, like Paleo or Whole30 meals. It adds just the right amount of flavor.

Benefits of Butternut Squash

I enjoy butternut squash pureed as a soup or roasted with some salt and pepper. It’s readily available, although I do find it to be more of an autumn vegetable. It’s a satisfying and delicious vegetable. According to Medical News Today,  “Butternut squash is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is chock full of vitamin A, potassium and fiber.” This recipe will keep you healthy and satisfied.
Printable recipe is available below, including specific ingredients and measurements.

Butternut Squash Pasta Sauce Recipe

Preheat oven to 350F

Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).

Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.

Scoop the butternut squash out of the skin and place in a large bowl.Butternut Squash Pasta Sauce

Heat the remaining olive oil in a large stockpot over medium heat.

Add the garlic, onion and herbs.

Sauté until the onion is translucent, then add 1 1/2 cups of the squash and stir well.

Thin the solution out with broth and allow it to come to a boil.

Meanwhile, cook the spaghetti according to package directions.

Use an immersion blender to puree the butternut squash mixture.

Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.

Serve hot.

 

Butternut Squash Pasta Sauce Recipe

A great alternate to traditional marinara sauce. Use this Butternut Squash Pasta Sauce atop traditional spaghetti or for those following Paleo or Whole30, use it with spaghetti squash or a potato. 

Ingredients

  • 3 Tablespoon olive oil
  • 1 1/2 cups butternut squash
  • 1 small yellow onion, chopped
  • 2-3 Tablespoons garlic, minced or chopped
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 cup broth (chicken or vegetable)
  • Handful uncooked spaghetti or pasta
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350F
  2. Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
  3. Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
  4. Scoop the butternut squash out of the skin and place in a large bowl.
  5. Heat the remaining olive oil in a large stockpot over medium heat.
  6. Add the garlic, onion and herbs.
  7. Sauté until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
  8. Thin the solution out with broth and allow it to come to a boil.
  9. Meanwhile, cook the spaghetti according to package directions.
  10. Use an immersion blender to puree the butternut squash mixture.
  11. Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
  12. Serve hot.

Courses Dinner

Cuisine Italian

Butternut Squash Pasta Sauce

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