10-Minute Butternut Squash Pasta Sauce
Ingredients
The sauce
-
1
lb
peeled butternut squash pieces (about 4 cups)
-
1
small
onion, diced (about 1 cup)
-
4
tablespoons
unsalted butter or olive oil (for vegan variation)
-
1
tablespoon
finely chopped fresh sage
-
to taste
kosher salt
-
to taste
freshly cracked black pepper
-
optional
freshly grated nutmeg
For serving
-
1 to 2
ounces
finely grated Parmigiano-Reggiano or cashew parmesan (to make it vegan)
-
1
lb
penne rigate or rotini or whatever pasta shape you like
Instructions
- Heat butter or olive oil in a pot and cook chopped sage until fragrant.
- Add cubed squash, diced onion, water, salt, and pepper, then simmer until squash is tender.
- While the squash cooks, boil salted water and cook the pasta until al dente, reserving some cooking water.
- Once the squash is tender, purée the mixture until smooth, adjusting thickness with reserved pasta water if necessary.
- Stir in cheese if desired, then toss the pasta with the sauce.
- Serve with additional cheese and cracked pepper on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
400mg
Cholesterol
30mg
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