Roasted butternut squash makes a rich and creamy pasta sauce that is also incredibly healthy!
I’ll be honest, we don’t eat much squash. I love the stuff but my kids have never developed a taste for it. That began to change when I started making Pumpkin Ravioli. Suddenly the sweet and nutty flavour of squash was becoming more and more enjoyed.
This recipe was greatly inspired by my pumpkin ravioli!
If squash makes a delicious ravioli filling, why wouldn’t it make a delicious sauce?
What You Need to Make Butternut Squash Sauce
- 1 Butternut Sqash
- Chicken Stock
- Parmesan
- Sage
- Olive Oil
- Salt and pepper
How to Make Butternut Squash Sauce
To make the pasta sauce, you will need to start by roasting your squash.
Preheat your oven to 375°F. While the oven is preheating, cut the stem end of the squash off and then slice the squash in half. Use a spoon to scoop out the seeds. You can also peel the skin at this point if you would like. I like to peel it off after the squash has been roasted.
Place the squash into a roasting pan and drizzle each half with olive oil and sprinkle a pinch of salt and pepper on each side.
When the oven has finished preheating, place the squash inside and allow to bake for an hour or until the flesh of the squash is tender and can easily be pierced with a fork.
When the squash is finished baking, remove from the oven and allow to cool slightly before removing the skin.
While the squash is cooling, you can begin boiling water for your pasta and cook according to the directions of the pasta you are using.
Place the squash into a large pot and cover it with the chicken stock. Add in the parmesan cheese, sage, salt and pepper. Use a stick blender to blend the sauce until smooth. Cover the pot and bring the sauce to a simmer.
When your pasta has finished cooking, strain it from the water and top it with the butternut pasta sauce.
Top the pasta with microgreens, shredded parmesan cheese or you could try grating some delicious salt cured egg yolks on top!
Butternut Squash Pasta
Roasted butternut squash makes a rich and creamy pasta sauce that is also incredibly healthy!
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 3 cups pasta
- 3 cups chicken broth
- 1/2 cup parmesan cheese
- 2 dried sage leaves
Instructions
- Preheat the oven to 375°F.
- Cut the butternut squash in half and clear out the seeds on the inside.
- Place the squash inside a roasting pan and drizzle olive oil on each half and sprinkle a teaspoon of salt and pepper across each half.
- Place inside the oven and bake for an hour until tender.
- While waiting for the squash to cool slightly, set a pot of water on the stove top and bring to a boil.
- While the water is coming a boil, peel the tender parts of the squash away from the skin and place them into a pot.
- Pour the chicken broth into the pot with the squash, add in the sage leaves and the remaining salt and pepper.
- Pour the pasta into the boiling water and cook according to the instructions.
- Use a stick blender to blend the squash sauce into a smooth puree.
- When the pasta has finished, strain from the water and begin plating.
- Top the pasta with the butternut squash sauce and use microgreens, cured egg yolks or parmesan cheese to garnish.
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