Butternut Squash Pasta Sauce
User Reviews
5
Butternut Squash Pasta Sauce
Description
The recipe starts by roasting cubed butternut squash alongside halved shallots and garlic cloves wrapped in foil, until caramelized and tender. These roasted vegetables are blended with vegetable broth, coconut milk, Parmesan cheese or nutritional yeast, Dijon mustard, balsamic vinegar, thyme, salt, and pepper for a smooth, rich sauce. The pasta is cooked separately, then combined with the sauce and garnished as desired.
The sauce balances the natural sweetness of butternut squash with savory and slightly tangy notes from mustard and vinegar. Optional crispy sage leaves and pancetta add a contrasting texture, enhancing the dish’s complexity. This sauce works well with chickpea or other pasta varieties.
Leftovers can be refrigerated in an airtight container for up to four days and reheated gently on the stovetop or in a microwave. Frozen butternut squash can substitute fresh by adjusting baking time. The recipe also provides vegan options by using nutritional yeast instead of cheese and suggests adding protein pasta for a higher protein meal.
Ingredients
- 1 medium butternut squash about 1.5 lb, 4 cups roasted and cubed
- 1 – 2 tablespoon olive oil
- 2 large shallot chopped in half
- 4 - 6 large garlic peeled, cloves
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ cup Parmesan Cheese or 2 - 3 tablespoon nutritional yeast for a cheesy flavor (start with 2 and adjust based on your preference)
- 1 cup vegetable broth more if needed or you can use reserved pasta water, low-sodium
- ½ cup coconut milk light or full-fat
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- ½ teaspoon thyme dried
- 16 oz dried pasta I love Banza chickpea pasta for extra protein
- 4 - 6 sage plus more for garnish, fresh leaves
- pancetta optional, 4 oz, cubed
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel, seed, and cut the butternut squash into 1-inch cubes. Place them on the lined baking sheet, drizzle with olive oil (about 1 tbsp), and lightly season with salt and pepper.
- Wrap the halved shallots and peeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt. Place them on the baking sheet. Roast everything for 30-40 minutes until the squash is caramelized and tender.
- Cook pasta according to the package instructions, then drain and rinse under water (to avoid sticking). Reserve ½ cup of pasta water just in-case you need to thin the sauce more. Place the pasta back in the pot and set aside.
- In a blender, combine the roasted squash, shallots, garlic, 1 teaspoon salt, ½ teaspoon pepper, thyme, parmesan or nutritional yeast (start with 2 tbsp), vegetable broth, coconut milk, Dijon mustard, and balsamic vinegar. Blend until creamy.
- Pour sauce over pasta in the pot, stir, and adjust thickness with reserved pasta water or extra vegetable broth. Heat over medium for 2-3 minutes until it is warm.
- (Optional) Fried Sage Leaves: Heat 1 tablespoon olive oil in a small sauté pan over medium heat. Add fresh sage leaves and let them get crispy for about 30 seconds to 1 minute. Transfer to a paper towel to rest. You can also do this with freshly chopped sage.
- (Optional) Pan-Fried Pancetta: Add chopped pancetta to a large saute pan over low-medium heat and “fry” for about 3 - 5 minutes until the fat is rendered and it is crispy.
- Serve the pasta immediately in individual bowls, topped with fried sage, extra black pepper, and optional pancetta. Enjoy!
Notes
- Frozen butternut squash can be roasted at 450°F for about 20 minutes as a shortcut instead of fresh squash.
- Garnish with crispy fried sage leaves and optional pancetta or try toasted pine nuts and fresh herbs for added texture.
- Use nutritional yeast in place of Parmesan for a vegan-friendly sauce option.
- Increase protein content by choosing chickpea or protein-enriched pasta varieties.
- Store leftover sauce in an airtight container in the refrigerator for up to four days.
- Reheat sauce gently over low to medium heat on the stove or in the microwave, stirring occasionally for even warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 358mg | 15% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9994IU | 200% |
| Vitamin C | 21mg | 23% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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