Roasted Butternut Squash Pasta Sauce
A creamy dreamy butternut squash pasta sauce featuring sage and goat cheese.
Equipment
- 1 blender
- 1 rimmed baking sheet
- 1 chef's knife
- Measuring cups and spoons
Ingredients
- 1 butternut squash, peeled, de-seeded, and cubed 1.5-2lbs
- 1 shallot, quartered
- 5 cloves garlic, peeled and whole
- 1 teaspoon dried ground sage
- ¼ - ½ teaspoon crushed red pepper flake
- ½ teaspoon ground black pepper + more to taste
- ½ teaspoon salt
- 2 tablespoons olive oil
- 5-7 fresh sage leaves
- 4 oz goat cheese
- ¼ cup heavy cream optional, not included in nutrition information
Instructions
- Pre-heat oven to 400°F
- Spread cubed butternut squash, garlic, shallot, ground sage, crushed red pepper flake (optional), salt and pepper on a rimmed baking sheet. Drizzle with olive oil and toss to evenly coat. Place the fresh sage leaves on top.
- Roast in the oven for 30-40 minutes until the squash is tender.
- Transfer the ingredients from the rimmed baking sheet into a blender along with the goat cheese. Blend until combined. If sauce is too thick, thin with water, 1/4 cup at a time.
- Optional, add ¼ cup heavy cream and blend just until combined.
- Taste, add salt and or pepper to taste.
- Serve immediately with your favorite pasta, store in the fridge for up to 1 week, or freeze in an airtight container for up to 3 months.
Notes
Nutrition information does not include optional addition of heavy cream.
See blog post for tips and tricks on pairing with your favorite pasta.
Nutrition
Serving: 0.5cupCalories: 141kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 205mgPotassium: 362mgFiber: 2gSugar: 3gVitamin A: 10242IUVitamin C: 21mgCalcium: 76mgIron: 1mg
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