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- 1 medium butternut squash, peeled and cubed - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 cup vegetable broth - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon nutmeg - Salt and pepper, to taste - ½ cup heavy cream (or coconut cream for a dairy-free option) - ½ cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish - Coconut cream for dairy-free - Nutritional yeast instead of Parmesan for vegan - Fettuccine, Penne, or Whole Wheat Pasta Gather these ingredients before you start cooking. The butternut squash gives the sauce its creamy texture and sweet taste. Olive oil helps to roast the squash until it is soft and caramelized. The onion and garlic add depth of flavor, while vegetable broth provides a savory base. Thyme and nutmeg enhance the warm flavors. You can use heavy cream or coconut cream, depending on your dietary needs. If you want a cheesy flavor, add Parmesan. Fresh basil will make your dish look beautiful and fresh. For dietary needs, you can swap heavy cream with coconut cream for a dairy-free option. Nutritional yeast is a great choice for those who want to skip cheese entirely. When it comes to pasta, I suggest using fettuccine, penne, or whole wheat pasta. These shapes hold the sauce well and make each bite tasty. For the full recipe, just follow the steps in the cooking section. Enjoy your cooking adventure! - Preheat your oven to 400°F (200°C). - Peel and cube the butternut squash into small pieces. - Spread the cubed squash on a baking sheet. Drizzle with olive oil. - Roast the squash for 25-30 minutes until tender. Stir halfway through. - In a large skillet, heat over medium. Add diced onion and sauté for 5 minutes. - Stir in minced garlic and cook for 1 more minute until it smells great. - Add the roasted squash to the skillet with the onions and garlic. - Pour in vegetable broth, thyme, nutmeg, salt, and pepper. - Simmer the mix for 10 minutes to let the flavors blend well. - Use an immersion blender to puree the sauce until it is smooth and silky. - Return the sauce to the skillet. Stir in heavy cream and Parmesan cheese if you want. - Heat gently until warmed through, and adjust seasoning to taste. This silky butternut squash pasta sauce is easy and full of flavor. You can find the full recipe above. To get that creamy texture, I prefer using an immersion blender. It’s easy and quick. You can blend the sauce right in the pot. A stand blender works too, but it requires more cleanup. Make sure to let the sauce cool a bit before blending in a stand blender. Roasting the squash well is key. Roast until it’s tender and caramelized. This brings out the natural sweetness. Spread the cubes evenly on the baking sheet. Stir halfway through to ensure they cook evenly. Adjusting the seasoning can change everything. Start with salt and pepper, but don’t stop there. Taste as you go. You can always add more. Herbs and spices elevate the dish. Fresh thyme adds a nice touch. Nutmeg gives warmth, but use it sparingly. Try adding a pinch of cayenne for a little heat. Experimenting with flavors can make this sauce your own. Prep the squash ahead of time. You can roast it a day before. This makes cooking easier on busy nights. Using pre-diced onions and garlic also saves time. Many stores sell these items ready to use. This means less chopping and more time enjoying your meal. For the full recipe, check the instructions above. {{image_2}} You can easily make this dish gluten-free by choosing the right pasta. Look for pasta made from rice, corn, or quinoa. These options provide a great texture and taste. They work well with the creamy butternut squash sauce. Many brands now offer gluten-free varieties that cook just like regular pasta. To give your sauce more depth, try adding roasted red peppers or chopped kale. Roasted red peppers add a sweet and smoky flavor. Kale adds a nice crunch and extra nutrients. You can also experiment with different cheese options. Feta or goat cheese can add a tangy twist. Mix and match to find your favorite flavor combination. If you want a lighter sauce, consider using cashew cream or cauliflower puree. Cashew cream gives a rich, creamy texture. Simply soak cashews in water and blend until smooth. Cauliflower puree can add creaminess without the fat. Just steam cauliflower and blend it, then mix it into your sauce. These options keep the sauce tasty while being lighter on calories. To keep your silky butternut squash pasta sauce fresh, use airtight containers. Glass or BPA-free plastic containers work well. Store your sauce in the fridge. It stays fresh for about 4 to 5 days. If you want to enjoy it later, consider freezing. To reheat your sauce, use the stovetop for the best texture. Place the sauce in a pan over low heat. Stir it often to prevent sticking. You can also microwave it but use a microwave-safe bowl. Heat it in short bursts to avoid overheating. To freeze the sauce, let it cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. You can freeze it for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge. Reheat as described above. Enjoy your sauce anytime! Remember to check out the Full Recipe for more details on making this creamy delight! To add some heat, try these ideas: - Mix in red pepper flakes while cooking. - Add a diced jalapeño for a fresh kick. - Stir in some hot sauce before serving. These options let you control the spice level. Adjust to your taste! Yes, you can easily make this sauce vegan! - Swap heavy cream for coconut cream. - Use nutritional yeast instead of Parmesan cheese. These changes keep the flavor rich and creamy without dairy. I love pairing this sauce with: - Fettuccine for its wide noodles. - Penne, which holds the sauce well. - Whole wheat pasta for a nutty taste. These choices enhance the overall flavor of your meal. You can use different squash types! - Try acorn squash for a sweet flavor. - Use pumpkin for a similar taste profile. - Spaghetti squash gives a fun twist. Each type brings its own unique taste to the dish. Adjust the sauce thickness easily: - For a thicker sauce, simmer longer to reduce liquid. - Add a bit of cornstarch mixed with water. - For a thinner sauce, add more vegetable broth or water. These tips help you create the perfect texture for your pasta! This blog post shared how to make a tasty butternut squash sauce. You learned about key ingredients, cooking steps, and options for special diets. We covered tips for flavor, texture, and storage. Lastly, you now know how to tweak the recipe to fit your taste. Try this sauce with pasta for a healthy meal. Enjoy your cooking journey and explore new flavors!

Silky Butternut Squash Pasta Sauce

Indulge in the creamy goodness of this Silky Butternut Squash Pasta Sauce that's perfect for a cozy meal! With simple ingredients like roasted butternut squash, garlic, and a hint of nutmeg, this sauce elevates any pasta dish. Whether you're a fan of classic or dairy-free options, this recipe is quick to prepare and packed with flavor. Click through to discover how easy it is to whip up this delicious sauce that will impress your family and friends!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup vegetable broth

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon nutmeg

Salt and pepper, to taste

½ cup heavy cream (or coconut cream for a dairy-free option)

½ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

      In a large skillet over medium heat, add the diced onion. Sauté for about 5 minutes until it becomes soft and translucent.

        Stir in the minced garlic and cook for another minute until fragrant.

          Once the butternut squash is roasted, add it to the skillet with the onions and garlic. Pour in the vegetable broth and add thyme, nutmeg, salt, and pepper.

            Simmer this mixture for 10 minutes, allowing the flavors to meld.

              Using an immersion blender (or transferring the mixture to a blender), puree the sauce until smooth and silky.

                Return the sauce to the skillet and stir in the heavy cream and Parmesan cheese (if using). Heat gently until warmed through.

                  Adjust seasoning to taste, adding more salt, pepper, or nutmeg as desired.

                    Toss with your choice of pasta and serve immediately, garnished with fresh basil leaves.

                      Prep Time: 10 min | Total Time: 50 min | Servings: 4