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
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Mira Jahaan
[email protected]This is the best butternut squash pasta sauce recipe I've found. It's easy to make and it's always a hit with my family.
Ezenduka Ikechukwu Kelvin Ezenduka Ikechukwu
[email protected]This sauce is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
yorlanda mcdowell
[email protected]I'm not a fan of butternut squash, but this sauce is delicious! It's creamy and flavorful, and it pairs perfectly with pasta.
Ghamshad Ali
[email protected]This sauce is a great way to add a touch of fall flavor to your meals.
Anam Shabbier
[email protected]I made this sauce for a party and it was a huge hit! Everyone loved it.
afro_ tasty
[email protected]This sauce is a great way to get your kids to eat their vegetables. It's sweet and creamy, and they'll love it!
Binod Hirojak
[email protected]I'm so glad I found this recipe! This sauce is the perfect way to use up leftover butternut squash.
Munna Tricks BG
[email protected]This sauce is a must-try for any butternut squash lover! It's rich, creamy, and delicious.
Eyad Sami
[email protected]I love this sauce! It's so creamy and flavorful. I've used it on pasta, chicken, and even vegetables.
Martin E Donnelly
[email protected]This is the best butternut squash pasta sauce I've ever had! It's so easy to make and it's packed with flavor.
malber diaz
[email protected]I'm not a huge fan of butternut squash, but this sauce is delicious! The flavors are well-balanced and the sauce is very creamy.
Remofilwe Nthutang
[email protected]This sauce is amazing! I love the sweetness of the butternut squash and the creaminess of the coconut milk. It's the perfect comfort food for a cold night.
Nasiin Yasin
[email protected]I've made this sauce several times now, and it's always a hit with my family and friends. It's so easy to make, and it's a great way to use up leftover butternut squash.
Heninita Ahotau
[email protected]This butternut squash pasta sauce is a game-changer! It's rich, creamy, and flavorful, and it pairs perfectly with any type of pasta. I especially love it with penne or rotini.