Description
Make a rich, creamy pasta sauce using roasted butternut squash, sage, and nutmeg. This recipe is simple to prepare and yields a comforting, autumnal meal.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh sage, chopped
- 1 pound pasta of your choice
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until tender and lightly browned.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Transfer the roasted squash, cooked onion and garlic mixture, vegetable broth, heavy cream (or coconut milk), nutmeg, and sage to a blender or food processor.
- Blend until the sauce is completely smooth and velvety. If the sauce is too thick, add a splash more broth or cream until you reach your desired consistency.
- Taste the sauce and adjust salt and pepper as needed.
- Cook your pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta. Toss to coat, adding reserved pasta water if necessary to loosen the sauce. Serve immediately.
Notes
- For a deeper flavor, roast the squash until the edges are caramelized.
- If you prefer a stronger sage flavor, add 1/2 teaspoon of dried rubbed sage during the simmering stage instead of fresh.
- For a Parmesan flavor boost (not dairy-free), stir in 1/4 cup of grated Parmesan cheese after blending the sauce.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups sauce + pasta)
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 8
- Protein: 15
- Cholesterol: 35