Butternut Squash Pasta Sauce
This butternut squash pasta sauce is a delicious and smooth alternative to traditional tomato-based sauces and brings a seasonal autumnal twist to pasta, lasagna, and many other dishes. Vegan and low fat, it is perfect for meal prep!
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE PASTA SAUCE:
- 450 g butternut squash
- 250 g sweet cherry vine tomatoes I like Vittoria or Sugarbelle
- 75 g red onion
- 2 large garlic cloves skin on
- ½ to ¾ tsp red chilli flakes
- ¼ tsp grated nutmeg
- salt and pepper to taste
FOR THE PASTA:
- 2 Tbsp olive oil
- 35 g butter (see note 1)
- 10 g fresh sage leaves (see note 2)
- 360 g dry pasta of choice
TO SERVE:
- roughly chopped walnuts to taste
- grated Parmesan cheese of choice to taste (see note 1)
Instructions
- Preheat the oven to 220°C /425°F.
- Peel and deseed the butternut squash, cut it into 2cm [3/4 inch] dice. Chop the red onion roughly.450 g butternut squash, 250 g sweet cherry vine tomatoes, 75 g red onion
- Toss the butternut squash, cherry tomatoes, onion, and garlic in olive oil on an oven tray.2 large garlic cloves, 2 Tbsp olive oil
- Roast in the oven for around 30 minutes or until the butternut squash is soft and golden.
- Remove from the oven and leave to cool down until the garlic is cool enough to handle.
- Squeeze the garlic cloves out, and discard their skins.
- Heat the butter in a small frying pan or saucepan over a medium-high heat.35 g butter
- When the butter is melted and start to bubble. Add the sage and cook for a few minutes until the sage is crispy. Scoop out the sage leaves and set aside on a sheet of kitchen towel to drain.10 g fresh sage leaves
- Cook the pasta al dente according to packet instructions.360 g dry pasta of choice
- Drain the pasta, reserving some the cooking liquid.
- In the meantime, transfer the cooled roasted vegetables and peeled garlic cloves to a blender.
- Add the red chilli flakes, nutmeg, and 125ml (1/2 cup) of the reserved pasta cooking liquid (or water).½ to ¾ tsp red chilli flakes, ¼ tsp grated nutmeg
- Whizz until you have a smooth and creamy pasta sauce, adding if needed more of the reserved pasta cooking liquid to get your desired consistency. Season to taste with salt and pepper.salt and pepper
- Mix the butternut squash pasta sauce with the pasta over medium heat and reheat until hot.
- Serve straight away topped with crunched sage leaves, walnuts, and parmesan cheese.roughly chopped walnuts, grated Parmesan cheese of choice
Notes
Note 1:
Instead of fresh sage leaves you can also use dry sage (this works well if you are making the sauce to use in a lasagne for example.
- You can easily make this recipe vegan by swapping the butter and cheese for dairy-free alternatives. The Parmesan can also be substituted with my plant-based cashew Parmesan cheese
Instead of fresh sage leaves you can also use dry sage (this works well if you are making the sauce to use in a lasagne for example.
- if you are using dry sage, skip Steps 7 and 8 and instead add 1 teaspoon of dry sage at Step 12 when you are seasoning the sauce.
Nutrition
Serving: 1servingCalories: 533kcalCarbohydrates: 85gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 19mgSodium: 78mgPotassium: 775mgFiber: 6gSugar: 7gVitamin A: 12559IUVitamin C: 40mgCalcium: 96mgIron: 3mg