Description
This creamy butternut squash pasta sauce is a delightful and comforting recipe perfect for fall. Made with tender butternut squash, sautéed onions, garlic, and a touch of Parmesan cheese, it creates a velvety sauce that pairs wonderfully with your favorite pasta. Easy to prepare and vegetarian-friendly, this sauce can also be adapted for a vegan diet by omitting the cheese, making it a versatile addition to your weeknight dinners or special meals.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and cubed butternut squash (about 1 medium squash)
- 1 1/2 cups vegetable broth
- 1/2 cup milk or unsweetened non-dairy milk
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Garnish
- Fresh sage or thyme (optional)
Instructions
- Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Cook Butternut Squash: Add the cubed butternut squash and vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 15–18 minutes, or until the squash is fork-tender.
- Blend the Sauce: Remove the skillet from heat and let the mixture cool slightly. Transfer it to a blender and blend until smooth and creamy.
- Finish the Sauce: Return the blended sauce to the skillet over low heat. Stir in the milk, Parmesan cheese (if using), ground nutmeg, salt, and black pepper. Warm the sauce gently until heated through.
- Serve: Pour the sauce over cooked pasta and garnish with fresh sage or thyme if desired. Enjoy immediately.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- This sauce works well as a base for lasagna or a creamy risotto.
- Add a pinch of red pepper flakes if you like a bit of heat in your sauce.
