5.0 from 9 votes
Roasted Butternut Squash Pasta Sauce
This healthy, creamy (but cream-less) vegetarian sauce is fantastic on pasta. You could also use it as a sauce to accompany pork or chicken.
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
10 mins
Total Time
1 hr
Servings: 3 Cups
Calories: 195 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
Ingredients
- 2 pounds butternut squash peeled, seeded and cubed
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 cup plus 2 tablespoons or more vegetable broth
- 1 tablespoon + 1 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- On a large baking sheet, toss the butternut squash cubes with the olive oil, salt, pepper and nutmeg.
- Bake until the butternut squash is tender and just starting to brown in places.
- Let the squash cool for about 10 minutes.
- Transfer the squash to a food processor or heavy-duty blender, and add the vegetable broth. Puree until smooth.
- Add the balsamic vinegar and pulse to combine.
- Season to taste with salt and pepper.
Cup of Yum
Notes
Nutrition Information
Serving
1Cup
Calories
195kcal
(10%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
559mg
(23%)
Potassium
1064mg
(30%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
32330IU
(647%)
Vitamin C
63.5mg
(71%)
Calcium
145mg
(15%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 3Cups
Amount Per Serving
Calories 195
% Daily Value*
| Serving | 1Cup | |
| Calories | 195kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 559mg | 23% |
| Potassium | 1064mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 32330IU | 647% |
| Vitamin C | 63.5mg | 71% |
| Calcium | 145mg | 15% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.