Best 2 Creamy Hokkaido Squash Pasta Sauce Recipes

**Introducing Creamy Hokkaido Squash Pasta Sauce: A Symphony of Fall Flavors**

As the autumn leaves paint the world in vibrant hues, it's time to embrace the bounty of seasonal produce. Among the harvest's gems is the Hokkaido squash, a sweet and earthy delight that takes center stage in this creamy pasta sauce. This rich and velvety sauce is a culinary masterpiece, blending the natural sweetness of the squash with a touch of savory spices and the creamy embrace of coconut milk. It's a symphony of flavors that will transport you to a cozy autumn evening, surrounded by loved ones and the warmth of a hearty meal.

This versatile sauce pairs perfectly with a variety of pasta shapes, allowing you to customize your dish to your liking. Whether you prefer the classic comfort of spaghetti or the delicate bite of angel hair, the creamy Hokkaido squash sauce will elevate any pasta to a gourmet experience. For a gluten-free alternative, zucchini noodles provide a light and refreshing canvas for the sauce's rich flavors.

In addition to the classic pasta preparation, this versatile sauce can be used to create a delectable lasagna, where layers of pasta, sauce, and cheese harmoniously unite in a casserole dish. It also serves as a sublime filling for ravioli, enveloping each delicate dumpling in a velvety embrace of Hokkaido squash goodness.

For those seeking a vegan option, the recipe offers a plant-based alternative that replaces coconut milk with a creamy cashew sauce. This dairy-free version retains the richness and flavor of the original, catering to a wide range of dietary preferences.

With its vibrant color, irresistible aroma, and explosion of flavors, the Creamy Hokkaido Squash Pasta Sauce is a culinary celebration of the fall harvest. Whether you're a seasoned chef or a home cook looking to impress, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH

Creamy One-Pot Pasta with Sausage and Squash image

This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in one pot-no separate pot of boiling water needed.

Provided by Kat Boytsova

Categories Pasta Kid-Friendly Sausage Milk/Cream Parmesan Cheese Squash Garlic Sage Nutmeg Small Plates One-Pot Meal Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 Tbsp. extra-virgin olive oil
12 oz. Italian sausage (about 3 links), casings removed
1 Tbsp. all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups finely grated Parmesan, divided
1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces
1/2 lb. fusilli
1 garlic clove, finely grated
1 sprig sage
2 1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper

Steps:

Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

Tips:

Choose the right Hokkaido squash: Look for small, firm squashes with deep orange flesh. Avoid any that have blemishes or soft spots.
Roast the squash before using it in the sauce: Roasting the squash brings out its natural sweetness and makes it easier to blend into a smooth sauce.
Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy sauce. If you don't have a high-powered blender, you can also use an immersion blender, but it may take a little longer to get the same results.
Add some acidity to the sauce: A little bit of acidity, such as lemon juice or white wine, helps to balance out the sweetness of the squash and create a more complex flavor.
Season the sauce to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

Creamy Hokkaido squash pasta sauce is a delicious and versatile sauce that can be used with a variety of different pastas and vegetables. It's also a great way to use up leftover roasted squash. So next time you're looking for a quick and easy weeknight meal, give this creamy Hokkaido squash pasta sauce a try.