Description
Indulge in the rich and velvety comfort of our Creamy Roasted Butternut Squash Sauce. This pasta sauce is quick and easy to prepare, uses simple ingredients, and is kid-friendly. Perfectly suited for fall-inspired weeknight meals, this recipe is a must-have in your repertoire.
Ingredients
2 - 3 tbsp olive oil
10 - 12 fresh sage leaves, chopped
2 - 3 sprigs of fresh rosemary, chopped
1/4 tsp chili flakes (optional)
1kg butternut squash, peeled, seeded, and chopped
1 white onion, quartered
3 cloves of garlic, peeled
Salt and freshly ground black pepper
1 tbsp tomato paste
1 tsp freshly grated nutmeg
350ml vegetable or chicken stock (or water) (plus extra if needed)
250ml heavy cream
500g Pasta of your choice
Grated parmesan and fried sage leaves to serve
Instructions
1. Preheat your oven to 180°C (356°F).
2. Roast Vegetables - Combine olive oil, sage, rosemary, and chili flakes in a bowl. Toss the cubed butternut squash, onion, and garlic in the olive oil mixture. Season with salt and pepper. Place the mixture on a sheet pan lined with parchment paper and roast for 30 - 40 minutes or until soft and slightly caramelized.
3. Blend Sauce - Add the roasted vegetables, tomato paste, nutmeg, vegetable stock (or water), and cream to a regular blender or food processor. Blend until smooth, adding more warm liquid if needed. Transfer the sauce to a pot, season with salt and pepper, and set aside.
4. Cook Pasta - Cook your chosen pasta according to package directions until al dente in a large pot of salted water. Reserve a cup of the pasta water and drain the pasta.
5. Combine Pasta and Sauce - Gently heat the pureed butternut sauce in a large skillet or pot on medium heat. If it's too thick, add some of the reserved pasta water to achieve your desired consistency. Add the cooked pasta to the sauce, toss to combine, and serve with fried sage leaves and grated parmesan.
Notes
Chef's Tips:
1. Blend your sauce while your ingredients are still warm, otherwise, your sauce might be lumpy.
2. Depending on your blender's size, work in batches if necessary, or use an immersion blender.
3. Add a little warm stock or water (a ¼ cup at a time) to thin down your sauce until you get the perfect consistency.
Storage Instructions:
Fridge - Keep leftover butternut squash sauce or pasta in an airtight container in the refrigerator for 3-4 days.
Freezing Butternut Squash Sauce:
- Cool sauce to room temperature.
- Portion into freezer-safe containers or bags, leaving 1-2 cm space. (Consider using ice cube trays for smart portioning.)
- Label and date each container.
- Freeze for upto 3 months.
How to Defrost Butternut Squash Sauce:
- Refrigerator: Thaw in the refrigerator overnight.
- Microwave: Use the microwave's defrost setting, stirring occasionally.
- Water Bath: Submerge sealed containers in cold water, ensuring no water enters.
Reheating Butternut Squash Sauce:
- Microwave: Reheat in short intervals, stirring between until the sauce is piping hot.
- Stovetop: Gently warm over low heat, stirring occasionally to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 30 - 40 minutes
- Category: Pasta Sauce
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 929
- Sugar: 14.2 g
- Sodium: 171.7 mg
- Fat: 35.5 g
- Carbohydrates: 133.4 g
- Protein: 23.6 g
- Cholesterol: 69.9 mg