Creamy Roasted Butternut Squash Sauce
This Creamy Roasted Butternut Squash Sauce is a rich and velvety pasta topping that marries the sweet, nutty flavor of roasted butternut squash with aromatic sage and garlic. The sauce is perfect for coating your favorite pasta, such as cheese ravioli or penne, providing a comforting and hearty meal. With a creamy texture from half-and-half and a sprinkle of Parmesan cheese, this sauce elevates any pasta dish and is sure to impress family and friends alike. This recipe yields about 4 cups, enough to generously cover 3 pounds of cheese ravioli or 1.5 pounds of short pasta, making it ideal for gatherings or meal prep.
N/A
Servings
250
Calories
8
Ingredients
Ingredients
Butternut squash
1 (medium, about 1 1/2 pounds, peeled, seeded, and cut into 2-inch chunks)
Olive oil
1 tablespoon (for tossing squash)
Dried rubbed sage
1/2 teaspoon
Coarse salt and pepper
to taste
Garlic cloves
5 (peeled)
Half-and-half
1 cup
Pasta
for serving ((such as cheese ravioli or any short pasta))
Parmesan cheese
for serving
Instructions
1
Preheat your oven to 375°F (190°C).
2
Carefully trim the ends of the butternut squash with a large, sharp knife. Halve the squash crosswise to separate the bulb from the neck, then peel both halves with a vegetable peeler.
3
Cut the peeled squash into 2-inch chunks and remove any seeds from the bulb end with a spoon. Place the chunks onto a small rimmed baking sheet.
4
Toss the squash with olive oil, dried sage, coarse salt, and pepper until evenly coated. Scatter the unpeeled garlic cloves around the squash.
5
Roast the mixture in the oven for about 40 minutes, or until the squash is very tender, tossing once halfway through cooking. After removing from the oven, let the garlic cool slightly before peeling away the skin.
6
Transfer the roasted squash and peeled garlic into a food processor. Puree the mixture until smooth.
7
With the motor running, add the half-and-half slowly through the feed tube until fully incorporated. Gradually add 1 to 2 cups of water, processing until you achieve a smooth, creamy consistency. Season generously with additional salt to taste.
8
Cook your chosen pasta according to package instructions, reserving 1 cup of pasta water before draining.
9
Return the drained pasta to the pot and pour the creamy butternut squash sauce over it. Toss the pasta to coat evenly, adding reserved pasta water as needed to reach your desired sauce consistency. Serve immediately, garnished with toasted walnuts, freshly torn sage leaves, or extra Parmesan cheese.
10
To Freeze: Allow the sauce to cool to room temperature, then transfer it to airtight containers, leaving about 1 inch of space at the top. The sauce can be frozen for up to 3 months. When ready to use, run the containers under hot water to help release the frozen sauce. Reheat in a large saucepan over medium-low heat, adding water as needed to thin.
Nutrition Information
10
Fat
36
Carbs
4.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this sauce?
The main ingredient is one medium butternut squash, weighing approximately 1.5 pounds.
What temperature should the oven be set at for roasting?
Preheat your oven to 375°F (190°C) before roasting the squash.
How long does the butternut squash need to roast?
The squash should roast for about 40 minutes, or until it is very tender.
How many calories are in a serving of this sauce?
There are 250 calories per serving of this creamy roasted butternut squash sauce.
How many cups of sauce does this recipe make?
This recipe yields approximately 4 cups of sauce.
What type of pasta is recommended for this sauce?
Cheese ravioli or short pastas like penne are recommended for this recipe.
Can I freeze the butternut squash sauce?
Yes, the sauce can be frozen for up to 3 months in airtight containers.
How much pasta will one batch of this sauce cover?
One batch is enough to cover 3 pounds of cheese ravioli or 1.5 pounds of short pasta.
Should the garlic be peeled before roasting?
No, the garlic cloves should be roasted unpeeled and then peeled once they have cooled slightly.
What herbs are used to season the squash?
The squash is seasoned with 1/2 teaspoon of dried rubbed sage.
What is the fat content of the sauce?
The sauce contains 10 grams of fat per serving.
How many grams of protein are in this dish?
Each serving contains 4.5 grams of protein.
How many carbohydrates are in the sauce?
The sauce contains 36 grams of carbohydrates per serving.
What kind of oil should be used?
One tablespoon of olive oil is used for tossing the squash.
How much half-and-half is required?
The recipe calls for 1 cup of half-and-half.
How much water should be added to the puree?
Gradually add 1 to 2 cups of water to the food processor until the desired consistency is achieved.
What garnishes are suggested for serving?
Suggested garnishes include toasted walnuts, freshly torn sage leaves, or extra Parmesan cheese.
How do I prepare the squash for roasting?
Trim the ends, halve the squash, peel it, remove the seeds, and cut it into 2-inch chunks.
How should I reheat the frozen sauce?
Reheat the sauce in a large saucepan over medium-low heat, adding water as needed to thin it.
Do I need to save any pasta water?
Yes, reserve 1 cup of pasta water before draining to help reach your desired sauce consistency.
How many garlic cloves are in the recipe?
The recipe uses 5 garlic cloves.
What tool is used to make the sauce smooth?
A food processor is used to puree the roasted squash and garlic.
Is this recipe suitable for meal prep?
Yes, its large yield and ability to be frozen make it ideal for meal prep.
How much space should be left in a container when freezing?
Leave about 1 inch of space at the top of the container to allow for expansion.
What kind of salt is recommended?
Coarse salt is recommended for this recipe.
Should I toss the squash while it is in the oven?
Yes, toss the squash once halfway through the 40-minute cooking time.
How do I release frozen sauce from its container?
Run the containers under hot water to help release the frozen sauce.
What is the flavor profile of the sauce?
It has a sweet, nutty flavor from the roasted squash combined with aromatic sage and garlic.
Is this recipe vegetarian?
Yes, the recipe is tagged as vegetarian.
How many total ingredients are used?
There are a total of 8 ingredients listed in this recipe.