Edesia's Butternut Squash Pasta Sauce
Transform your pasta nights into something truly indulgent with *Edesia's Butternut Squash Pasta Sauce*! This creamy and luxurious sauce combines the natural sweetness of roasted butternut squash with the savory depth of garlic, onion, and Parmesan cheese. A hint of nutmeg and fresh sage adds warmth and an aromatic touch, while the splash of heavy cream creates a velvety texture that clings effortlessly to your favorite pasta. Bursting with seasonal flavors, this easy-to-make recipe is perfect for cozy dinners and impressing guests alike. Ready in under an hour and packed with wholesome ingredients, it’s the ultimate comfort food to savor during the cooler months. Serve with a sprinkle of Parmesan and fresh sage for a gourmet finishing touch!
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Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 cups vegetable broth
- 0.5 cups heavy cream
- 0.5 cups, grated Parmesan cheese
- 5 chopped (or 1 teaspoon dried sage) fresh sage leaves
- 0.25 teaspoons, freshly grated nutmeg
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons (adjust to taste) black pepper
- 12 oz, cooked according to package instructions pasta of your choice
Directions
Step 1
Cut the butternut squash in half lengthwise, scoop out the seeds, and peel the skin. Dice the flesh into 1-inch cubes.
Step 2
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Step 3
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Step 4
Stir in the butternut squash cubes and fresh sage. Cook for 2-3 minutes to slightly caramelize the squash.
Step 5
Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the squash is very tender and easily pierced with a fork.
Step 6
Using an immersion blender, puree the squash mixture in the pot until smooth. Alternatively, transfer the mixture to a countertop blender and blend in batches. Be cautious with hot liquids.
Step 7
Return the puree to the pot and add the heavy cream, grated Parmesan cheese, nutmeg, salt, and pepper. Stir well and heat gently over low heat for 5 minutes, allowing the flavors to meld.
Step 8
Taste the sauce and adjust seasoning as needed. If the sauce is too thick, thin it out with a bit of vegetable broth or reserved pasta water.
Step 9
Toss the sauce with cooked pasta until evenly coated. Serve immediately, garnished with extra Parmesan cheese and fresh sage, if desired.
Nutrition Facts
| Serving size | (2037.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1989.9 |
| Total Fat 90.7g | 0% |
| Saturated Fat 39.0g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 164.5mg | 0% |
| Sodium 2705.0mg | 0% |
| Total Carbohydrate 244.8g | 0% |
| Dietary Fiber 43.5g | 0% |
| Total Sugars 31.5g | |
| Protein 54.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 956.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 3782.6mg | 0% |
Source of Calories