Best Butternut Squash Pasta Sauce Recipes

BUTTERNUT-SQUASH PASTA SAUCE

Steps:

• Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
• Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
• Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
• Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

BUTTERNUT SQUASH PASTA SAUCE

Steps:

• Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
• Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
• Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

CHEESY BUTTERNUT SQUASH PASTA SAUCE

Steps:

• Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
• Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

BUTTERNUT SQUASH PASTA SAUCE

Steps:

• Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
• Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
• Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below).
• Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.
• To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.
• (To serve with pasta,see step 4).

EDESIA'S BUTTERNUT SQUASH PASTA SAUCE

Steps:

• Melt butter in skillet over medium heat.
• Add sage and turn down to medium-low. The sage should get soft but not fry.
• Add squash puree and chicken stock and stir to combine.
• Turn heat back up and let it simmer and reduce down a bit.
• Serve 1/2 cup of sauce with 1 lb. of your favorite pasta.
• Freeze the remaining 1/2 cup portions individually for use later.

SIMPLE BUTTERNUT SQUASH CREAM SAUCE FOR PASTA

Steps:

• (While you are making this sauce, prepare the vegetables and pasta you will dress with the sauce. It's a good back up plan to save a cup of the pasta water in case you need to loosen the sauce at the end.)
• In a small, heavy saucepan over medium heat, melt the butter or margarine.
• Add the flour to the butter, whisking to break up lumps. Allow the flour and butter to cook until the flour just starts to color -- about 2 minutes.
• Add the milk, whisking to avoid lumps. Turn the heat to medium-low and allow the sauce to come to a slow simmer. Stir frequently and keep the heat relatively low to prevent scorching on the bottom.
• Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
• Add salt, pepper, and other herb or spice to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
• Just before adding the sauce to the pasta (and vegetables), remove from the heat and whisk in the parmesan until smooth. Taste and do a final adjustment of the spices if necessary.
• Toss drained pasta and veggies in the sauce. If the sauce is too thick, add some pasta water and toss again. Serve immediately.

EDESIA'S BUTTERNUT SQUASH PASTA SAUCE

Steps:

• Melt butter in skillet over medium heat.
• Add sage and turn down to medium-low. The sage should get soft but not fry.
• Add squash puree and chicken stock and stir to combine.
• Turn heat back up and let it simmer and reduce down a bit.
• Serve 1/2 cup of sauce with 1 lb. of your favorite pasta.
• Freeze the remaining 1/2 cup portions individually for use later.