Description
A rich and creamy autumn-inspired pasta sauce made with roasted butternut squash, garlic, and sage.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
- ½ teaspoon nutmeg
- 1 cup vegetable broth
- ½ cup heavy cream (or a plant-based alternative)
- Freshly grated Parmesan cheese (optional, for serving)
- Pasta of choice (such as fettuccine or penne)
Instructions
- Preheat the oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on the baking sheet.
- Roast in the preheated oven for 25 minutes, or until the squash is tender and caramelized.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and chopped sage, stirring until fragrant, about 1 minute.
- Add the roasted squash to the skillet and stir in the nutmeg. Pour in the vegetable broth and simmer for 5 minutes to meld the flavors.
- Transfer the mixture to a blender or use an immersion blender to puree until smooth. Return to the skillet and stir in the cream. Heat through, adjusting seasoning as needed.
- Toss with cooked pasta, ensuring an even coating of sauce. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Pair with a green salad or crusty bread. Can add roasted red peppers for tanginess or a splash of cashew cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, pasta sauce, vegetarian, autumn recipe, creamy sauce