Craving a creamy, comforting, and utterly delicious pasta dish? Look no further! This Homemade Butternut Squash Pasta Sauce recipe is your answer to a flavorful, healthy, and satisfying meal that comes together with minimal effort. Get ready to ditch those jarred sauces and embrace the vibrant flavors of autumn with this easy-to-make culinary masterpiece!
What is Butternut Squash Pasta Sauce?
Ever wondered why this vibrant orange sauce is graced with the name “Butternut Squash Pasta Sauce”? Is it a royal decree from the squash kingdom? Perhaps a secret society dedicated to all things butternut? The truth, my friends, is a little less dramatic, but no less delicious! It’s simply because the star of the show – yes, you guessed it – is butternut squash!
Now, I’m no etymologist, but I suspect someone, somewhere, realized that pureeing roasted butternut squash created a creamy, naturally sweet sauce that coated pasta beautifully. And as they say, ‘the way to a man’s heart is through his stomach,’ so perhaps this sauce has won over a few hearts along the way. But hey, whatever the reason, we’re all here for the same thing: a scrumptious, easy-to-make pasta sauce that will have you licking your plate clean. Ready to ditch the store-bought stuff and give this homemade version a whirl? I promise, you won’t regret it!
Why You’ll Love This Butternut Squash Pasta Sauce:
This Butternut Squash Pasta Sauce is more than just a quick weeknight meal; it’s a flavor experience. The star of the show is undoubtedly the creamy, subtly sweet butternut squash, perfectly balanced with aromatic herbs and a touch of garlic. Making it at home is not only incredibly satisfying but also saves you money compared to pricier store-bought options. Think of it as deliciousness on a budget!
But what truly elevates this sauce is the versatility. We love topping it with toasted pumpkin seeds for a delightful crunch, a sprinkle of Parmesan cheese for a salty kick, or even a dollop of ricotta for extra creaminess. If you’re a fan of pumpkin, you might also enjoy exploring our other seasonal recipes Pumpkin Spice Latte recipe! Ready to experience the magic of homemade butternut squash sauce? Let’s get cooking!
Key Ingredients for Butternut Squash Pasta Sauce:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream ( or nutritional yeast for vegan)
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Toasted pumpkin seeds, for serving (optional)
How to Make Butternut Squash Pasta Sauce:
This Butternut Squash Pasta Sauce is surprisingly easy to make! The process mostly involves roasting the squash, sautéing some aromatics, and blending everything together for a luxuriously creamy sauce. Get ready for a restaurant-quality sauce that you can whip up in under an Hour!
- Preparation time: 15 minutes
- Cook time: 45 minutes
Step-by-Step Instructions:
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
Sauté the Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, dried sage, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a simmer. Reduce heat and let simmer for 10 minutes, allowing the flavors to meld together.
Blend the Sauce: Carefully transfer the mixture to a blender or use an immersion blender to blend until completely smooth and creamy. Be cautious when blending hot liquids. Start on low speed and vent the blender lid.
Finish and Season: Return the sauce to the pot and stir in the heavy cream (or nutritional yeast or vegan option). Season with salt and black pepper to taste. Heat through gently, being careful not to boil.
Serve: Serve the Butternut Squash Pasta Sauce over your favorite pasta. Garnish with grated Parmesan cheese and toasted pumpkin seeds, if desired.
What to Serve Butternut Squash Pasta Sauce With:
This creamy butternut squash pasta sauce is incredibly versatile and pairs well with a variety of dishes:
- Pasta: Choose a pasta shape that will hold the sauce well, such as penne, rigatoni, or shells.
- Roasted Vegetables: Serve alongside roasted Brussels sprouts, asparagus, or broccoli for a complete and balanced meal.
- Garlic Bread: A classic pairing! The garlicky flavor complements the sweetness of the squash.
- Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the sauce.
- Wine: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the creamy sauce.
Top Tips for Perfecting Butternut Squash Pasta Sauce:
- Roast for Flavor: Roasting the butternut squash intensifies its natural sweetness and adds depth of flavor to the sauce. Don’t skip this step!
- Don’t Overcook the Aromatics: Be careful not to burn the garlic, as it will turn bitter and affect the flavor of the sauce.
- Adjust the Consistency: If the sauce is too thick, add a little more vegetable broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
- Spice it Up: Add a pinch more red pepper flakes or a dash of hot sauce for a little heat.
- Make it Vegan: Substitute the heavy cream with unsweetened almond milk, coconut milk, or nutritional yeast for a vegan option.
Storing and Reheating Tips:
- Storing: Leftover Butternut Squash Pasta Sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: The sauce can also be frozen for longer storage. Allow the sauce to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2-3 months.
- Reheating: Reheat the sauce gently over medium heat on the stovetop, stirring occasionally. If frozen, thaw the sauce in the refrigerator overnight before reheating. You may need to add a little extra broth or water to thin it out.
Final Thoughts:
This Homemade Butternut Squash Pasta Sauce is a delightful and healthy way to enjoy the flavors of fall. It’s easy to make, incredibly versatile, and sure to become a family favorite. So, ditch the store-bought stuff and embrace the deliciousness of homemade!
FAQs:
- Can I use pre-cut butternut squash? Yes, you can. It will save you some prep time. Make sure to check the expiration date and quality of the pre-cut squash.
- Can I add other vegetables to the sauce? Absolutely! Roasted carrots, bell peppers, or zucchini would all be delicious additions.
- Can I use canned pumpkin instead of butternut squash? While it will change the flavor slightly, you can substitute canned pumpkin puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling. Canned sweet potatoes can also be a substituted.
- What kind of pasta is best for this sauce? Short, sturdy pasta shapes like penne, rigatoni, or shells are best because they hold the sauce well. However, you can use any pasta you like!
- Can I make this sauce ahead of time? Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest