Hey there, pasta lovers!
Are you looking to switch up your sauce game? I’ve got something special for you!
Today, I’m excited to share my creamy butternut squash pasta sauce.
It’s rich, flavorful, and totally comforting. Plus, it’s a great way to sneak in some veggies!
Perfect for a cozy dinner or a fancy date night, you’re going to want to try this one.
Let’s dive in!
Ingredient Substitutions
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and slightly sweet flavor. These alternatives offer comparable nutritional benefits and are often easily available. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash.
Almond milk can be substituted with other plant-based milks like oat milk or coconut milk, or with regular dairy milk if dairy isn’t a concern. Each option will slightly alter the flavor profile, with coconut milk adding a subtle tropical note. Use the same amount as called for in the recipe.
Fresh sage can be replaced with dried sage (use 1 teaspoon) or fresh rosemary for a different but complementary herb flavor. Dried herbs are more potent, so use about one-third the amount of fresh. If using rosemary, finely chop it to avoid tough texture in the sauce.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 28-32 g
- Carbohydrates: 50-55 g
Ingredients
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 cup vegetable stock
- ¾ cup almond milk
Step 1: Sauté the Aromatics
Begin by adding olive oil to a deep skillet or Dutch oven and set it over medium-high heat.
Once the oil is heated, add the diced onion and sauté for 3-5 minutes until it becomes translucent.
Next, add the minced garlic and fresh chopped sage, and continue to cook for an additional minute, stirring frequently to prevent burning.
Step 2: Cook the Butternut Squash
Add the butternut squash to the skillet, along with a pinch of salt, pepper, and a dash of nutmeg.
Stir to combine the squash with the aromatic mixture, and let it cook for 4-6 minutes.
The goal is to allow the squash to start softening slightly.
Step 3: Simmer with Vegetable Broth
Pour vegetable broth over the squash, ensuring it’s evenly distributed.
Place a lid on the pan, reduce the heat to low, and let the squash cook until it’s fork-tender but not falling apart, about 8-10 minutes.
Check occasionally to ensure the squash maintains its texture.
Step 4: Blend to Smoothness
Once the squash is tender, carefully transfer all of the ingredients from the skillet to a food processor or blender.
Add the almond milk to the blender as well.
Blend the mixture until smooth, ensuring there are no chunks remaining.
Adjust seasoning if needed.
Step 5: Serve
Your smooth butternut squash mixture is now ready to serve.
Depending on your preference, this can be used as a side dish, a pasta sauce, or as a delightful soup.
Enjoy warm and relish the cozy flavors!
