Cheesy Butternut Squash Pasta Sauce Recipes

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BUTTERNUT SQUASH PASTA SAUCE



Butternut Squash Pasta Sauce image

Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.

Provided by Jonathan Cannon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 9

1 medium butternut squash - peeled, seeded, and cubed
3 cups water, divided
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pinch dried oregano, or to taste
1 pinch crushed red pepper, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
  • Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
  • Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g

CHEESY BUTTERNUT SQUASH PASTA SAUCE



Cheesy Butternut Squash Pasta Sauce image

I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.

Provided by SPEARL20

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 10

2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon butter
⅓ cup onion, finely chopped
3 cloves garlic, minced
⅓ apple, peeled and chopped
1 cup chicken broth
⅓ cup milk
⅓ cup Italian cheese blend (Parmesan, Asiago, and Romano)
salt and ground black pepper to taste

Steps:

  • Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
  • Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.1 g, Cholesterol 11.1 mg, Fat 6.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 76.6 mg, Sugar 3.1 g

BUTTERNUT-SQUASH PASTA SAUCE



Butternut-Squash Pasta Sauce image

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Steps:

  • Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
  • Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
  • Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
  • Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.

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