"Bringing back my legendairy butternut squash pasta sauce recipe from last year!! (This time I used cheddar cheese in addition to parmesan because I was v low on parm and I liked it better actually - add 1/4 cup to the puréed sauce after the processing step!)"
Butternut Squash Pasta
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Prep time 10mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 3 cups peeled and cubed butternut squash
- 1/4 cup olive oil, plus more for frying sage
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder, or 2 cloves garlic halved
- 3/4 cup heavy cream, or 1/2 cup milk
- 1 pound pasta
- Sage
Method
Step 1
Preheat oven to 450ºF. Line a sheet pan with tin foil.
Step 2
Mix butternut squash with olive oil, salt, pepper, and garlic powder. Spread out on prepared pan. Roast for 45 minutes.
Step 3
Transfer to food processor and blend until smooth. Mix in heavy cream. Pour sauce into a large saucepan and let simmer while cooking pasta. Adjust thickness of sauce with 1/4 cup of pasta water, then add more cream/milk/pasta water 1 tablespoon at a time if still too thick. Toss pasta in sauce.
Step 4
Heat olive oil in a skillet. Fry sage for 3-5 minutes until crispy. Serve over pasta.