Butternut Squash Pasta Sauce
Butternut squash was never a regular item in our house growing up. I remember seeing it in stores but never saw anyone cook with or eat it, so I had no idea what to do with it. As I started cooking for myself it was never something I cared enough about to try and learn how to cook either. It’s not the most delicious looking vegetable (botanically it is actually a fruit) so it never felt hard to pass up.
My first real memories of trying to cook with it are back in those good old darker days when we were visiting a food bank to help our lives out a bit. This food bank was amazing though and so this seemly depressing situation turned into something I looked forward to every week. There was often a lot of organic produce and products and I was definitely grateful for this. I have always enjoyed and needed to eat healthy. I’m not sure what I would have done if there would have been a bunch of Kraft mac & cheese or ramen soup. Maybe starve.
Fortunately, butternut squash was one of the regular items we ended up receiving in our boxes and so I was kind of forced to learn to cook with it…and cook more than one thing with it too if I didn’t want to get bored. I was actually very thankful for this in the end because I may have never bought it for myself. There are many recipes that we had during that time that I have forgotten, but this sauce recipe stuck around. It’s perfect on pasta, it’s easy, it’s healthy, and the kids love it too!
The Recipe
Butternut Squash Sauce
1 Medium butternut squash - approx 1 1/2 lbs - 1 3/4 lbs
5 Garlic unpeeled cloves
1 1/2 tbsp olive oil
Salt and pepper
3/4 cup half and half
1-2 cups water or pasta water*
Grated pecorino or parmesan cheese for topping
Cut the ends off of the butternut squash and peel. Cut into 1 inch cubes, discarding seeds. Place on a rimmed baking sheet
Drizzle squash with olive oil and mix. Generously sprinkle with salt and pepper and mix again. Scatter whole unpeeled garlic cloves on top.
Roast in a 375 degree oven for 30 to 40 minutes or until squash is tender, stirring once half way through. Let cool
Transfer roasted squash and peeled garlic cloves to a food processor, add half and half and 1 cup water and process. Taste and adjust salt and pepper if needed. Add additional water to thin to desired consistency*
Add to cooked pasta or gnocchi, sprinkle with grated cheese and serve.
*I will usually stop adding liquid after the half and half and 1 cup of water and then if I would like it to be a thinner sauce, I will add some of the pasta water in before it is served.
This recipe should yield enough for 2 batches using approx 1 lb of pasta. This sauce can easily be frozen and is great for a fast and healthy dinner. You can add additional sauteed vegetable or sausage for a heartier meal or you could omit the half and half and use vegetable broth or water to make it vegan. This will of course be a little less creamy but still delicious!
Buon Appetito!
And remember - this dish definitely goes good with wine ;)
What is your favorite butternut squash recipe? Some of the other ways I like to have it are - roasted with olive oil and salt and pepper (like the beginning steps of the recipe above) and then eaten as is or added to salads. It can be made into a caprese type salad too… roasted butternut with mozzarella, tomato and basil…it’s fantastic and a great summertime dish. I also love it added to vegetable soups - especially when they are creamed soups. I have used it roasted and put into vegetarian tacos as well :) So many ideas! Please share some of your favorite dishes with me! I always love learning new recipes!
A presto,
Lonielle
