As the leaves turn vibrant shades of red and gold and the air becomes crisp, there’s no better way to embrace the flavors of fall than with a comforting and creamy pasta sauce.
This recipe for Creamy Roasted Butternut Squash Pasta Sauce perfectly captures the essence of the season, combining warm, earthy notes with the richness of roasted butternut squash, onion, and garlic. Best of all, it’s gluten-free and dairy-free, making it an inclusive option for all to enjoy.
Ingredients
1 Whole butternut squash
1 Large onion
4-6 Garlic cloves
3 tbs Olive oil
1/4 c Sage + thyme, chopped
1 tsp Red pepper flakes
2-3 c Vegetable or Chicken broth
Salt and Pepper to taste
Instructions
Preheat your oven to 400°F
Wash the whole butternut squash and pierce it in a few places with a fork and cut in half. Place it on a baking sheet.
Cut the onion in half and add it to the baking sheet along with the garlic cloves.
Drizzle the olive oil over the butternut squash, onion, and garlic. Season with salt and freshly black pepper.
Roast the whole butternut squash, onion, and garlic in the oven for about 45-60 minutes or until the squash is tender and can be easily pierced with a fork.
Remove the roasted squash, onion, and garlic from the oven and let them cool slightly.
Once they’ve cooled, remove the seeds, and scoop out the flesh. In a large pot, sauté the chopped sage, thyme and red pepper flakes for a minute over medium heat.
Add the roasted butternut squash, onion, and garlic to the pot.
Pour in the broth depending on your preferred thickness and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 10-15 minutes.
Use an immersion blender or blender to puree until smooth and creamy.
Simmer the sauce for a few more minutes to thicken it slightly, stirring occasionally.
Taste and adjust the seasonings, adding more salt or pepper if needed.
Serve this butternut squash creamy pasta sauce over your favorite pasta with crispy pork sausage, garnished with Parmesan cheese.
Comments