Best 4 Butternut Squash Pasta Sauce Recipes
Calling all pasta lovers! Get ready to tantalize your taste buds with our delectable Butternut Squash Pasta Sauce, a symphony of flavors that will transport you to culinary heaven. This creamy, velvety sauce, infused with the natural sweetness of butternut squash, roasted red peppers, and a touch of garlic and nutmeg, promises a luscious coating that will elevate any pasta dish to new heights.
In this comprehensive guide, we'll take you on a step-by-step journey through three irresistible recipes that showcase the versatility of our Butternut Squash Pasta Sauce. From the classic Butternut Squash Pasta, a harmonious blend of flavors and textures, to the sophisticated Butternut Squash Pasta with Shrimp, where succulent shrimp add a delightful briny touch, and the innovative Butternut Squash Pasta with Sage and Goat Cheese, where earthy sage and tangy goat cheese create a delightful symphony of flavors, each recipe is a culinary masterpiece in its own right.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will redefine your pasta experience.
BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
BUTTERNUT SQUASH PASTA SAUCE
Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.
Provided by Jonathan Cannon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
- Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
- Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g
BUTTERNUT SQUASH PASTA SAUCE
I have not tried this recipe. I got it from Health Matters newspaper. This recipe makes about 4 cups of sauce. That's enough for 3 pounds of cheese ravioli or 1 1/2 pounds (8 servings) of short pasta, such as penne or ziti.
Provided by internetnut
Categories Sauces
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below).
- Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.
- To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.
- (To serve with pasta,see step 4).
Nutrition Facts : Calories 121, Fat 5.3, SaturatedFat 2.4, Cholesterol 11.2, Sodium 18.4, Carbohydrate 18.5, Fiber 2.9, Sugar 3.2, Protein 2.4
EDESIA'S BUTTERNUT SQUASH PASTA SAUCE
An out-of-the-ordinary pasta sauce recipe I came up with one evening when I was scraping the bottom of the pantry barrel. It's super easy to make if you use canned squash puree like I did. My favorite way to serve it is with gnocchi, but you can use any pasta you like. A nice change from the usual tomato, alfredo, and pesto sauces.
Provided by Edesia
Categories Sauces
Time 15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in skillet over medium heat.
- Add sage and turn down to medium-low. The sage should get soft but not fry.
- Add squash puree and chicken stock and stir to combine.
- Turn heat back up and let it simmer and reduce down a bit.
- Serve 1/2 cup of sauce with 1 lb. of your favorite pasta.
- Freeze the remaining 1/2 cup portions individually for use later.
Tips:
- To save time, you can use pre-cut butternut squash from the grocery store.
- If you don't have any white wine on hand, you can use vegetable broth instead.
- Feel free to add other vegetables to the sauce, such as chopped carrots, celery, or zucchini.
- If you want a creamier sauce, you can add a splash of heavy cream or milk at the end of cooking.
- Serve the sauce over your favorite pasta, such as spaghetti, penne, or macaroni.
Conclusion:
This butternut squash pasta sauce is a delicious and easy way to get your daily dose of vegetables. It's also a great way to use up leftover butternut squash. The sauce is creamy, flavorful, and perfect for a quick and easy weeknight meal. So next time you're looking for a new pasta sauce recipe, give this one a try. You won't be disappointed!
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