Description
Make a rich, creamy pasta sauce using roasted butternut squash, garlic, and sage. This recipe is easy to prepare and works well for weeknight dinners.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup full-fat coconut milk (canned, not refrigerated beverage)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh sage leaves, chopped
- 1 pound pasta of your choice
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
- Roast the squash for 35 to 45 minutes, or until it is very tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin into a bowl. You should have about 3 cups of cooked squash.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and chopped sage to the skillet. Cook for 1 minute until fragrant.
- Transfer the roasted squash, onion mixture, vegetable broth, coconut milk, salt, pepper, and nutmeg to a high-speed blender. Blend until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash more broth or water until you reach your desired consistency.
- Return the sauce to the skillet and heat gently over low heat. Taste and adjust seasoning if needed.
- Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- Toss the cooked pasta directly into the skillet with the sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Serve immediately.
Notes
- For a dairy version, substitute the coconut milk with 1/2 cup heavy cream or half-and-half.
- Roasting the squash provides the best depth of flavor for this sauce.
- This sauce freezes well for up to 3 months; cool completely before storing in an airtight container.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups sauce + 4 oz pasta)
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 9
- Protein: 12
- Cholesterol: 0