Creamy Butternut Squash Pasta Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
32 mins
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Total Time
37 mins
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Servings
2 people
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Calories
341 kcal
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Course
Condiments
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Cuisine
Italian
Creamy Butternut Squash Pasta Sauce
Description
Creamy Butternut Squash Pasta Sauce starts by roasting peeled and chunked butternut squash seasoned with olive oil, cinnamon, salt, and black pepper. Roasting softens the squash and enhances its natural sweet, nutty flavor. The roasted squash is then blended into a smooth puree.
This puree is gently heated with crushed garlic, crème fraîche, vegetable stock, and grated parmesan cheese. The crème fraîche adds creaminess and tanginess while the parmesan provides savory richness and umami. The final sauce is smooth and silky, with a subtle hint of cinnamon complementing the squash’s sweetness.
This sauce pairs well with pasta as a comforting, flavorful alternative to traditional cream or tomato sauces. Serving it warm allows the cheese to melt slightly and the flavors to meld. Optionally, pine nuts can be sprinkled on top for added texture and flavor contrast.
Adjusting ingredients such as using shallots instead of onions or adding fresh sage during roasting can enhance the flavor profile further. For vegetarians, ensure the parmesan used is free from animal rennet. The sauce can be made creamier by adding more crème fraîche or cream cheese to taste.
Ingredients
- 1 kg butternut squash peeled and cut into chunks
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 0.5 teaspoon cinnamon
- 2 garlic crushed, clove
- 2 tablespoon crème fraîche
- 100 ml vegetable stock
- 30 g parmesan grated
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 1 kg Butternut squash, 1 tablespoon Olive oil, 0.5 teaspoon Cinnamon and 1 pinch Sea salt and ground black pepper to a roasting tray. Mix so all the cubes are coated and roast for 30 minutes.
- Add the roasted butternut squash to a blender and blend until smooth.
- Put the blended squash into a pan with 2 Garlic clove, 2 tablespoon Creme fraiche, 100 ml Vegetable stock and 30 g Parmesan and heat through (about 2 minutes).
Notes
- Top the finished pasta sauce with pine nuts for added crunch and texture.
- For a sweeter flavor, swap onions for shallots if added to the recipe.
- Add finely chopped fresh sage to the butternut squash before roasting to enhance the flavor.
- Use vegetarian hard cheese if you prefer a vegetarian version of this sauce.
- To increase creaminess, stir in extra crème fraîche or cream cheese as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1portion of sauce | |
| Calories | 341kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 490mg | 20% |
| Potassium | 1805mg | 38% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 53451IU | 1069% |
| Vitamin C | 106mg | 118% |
| Calcium | 442mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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