BUTTERNUT SQUASH PASTA SAUCE
Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.
Provided by Jonathan Cannon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g
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