Easy Butternut Squash Pasta Sauce
This easy butternut squash pasta sauce is kid-friendly and perfect for freezing, making it convenient for busy nights.
Equipment
- Dutch oven
- blender
- mason jars
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced or pressed
- 1 tablespoon finely chopped fresh sage
- Kosher salt to taste
- freshly ground black pepper to taste
- 3 cups chicken broth
- ⅔ cup finely grated Parmesan (⅓ cup per batch)
Instructions
Cooking Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook until the onion is soft and translucent, about 10 minutes.
- Add the chicken broth. Increase the heat to bring the liquid to a boil, then reduce the heat to medium-low and simmer, uncovered, until the squash is soft and the liquid is reduced by about half, about 15–20 minutes.
- Let cool slightly, then purée everything in a blender until very smooth. Season with additional salt and pepper.
- If serving over pasta, return half of the sauce back to the pot, stir in the cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt, and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.
Notes
This recipe makes a double batch of sauce (3 cups sauce per pound of dry pasta). For best consistency, add cheese only to the sauce that will be served, not the frozen portion.
Nutrition
Serving: 1cupCalories: 86kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 5mgSodium: 268mgFiber: 2gSugar: 2g
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