Butternut Squash Pasta Sauce
Creamy butternut squash pasta sauce with butternut squash, cream cheese, sage, and parmesan cheese is ladled over pasta to make a warm and comforting dish.
Servings: 6
Ingredients
- 1 medium butternut squash roasted
- 4 cloves garlic minced
- 1 onion diced
- 1 tablespoon olive oil
- 1 package cream cheese
- 1/2 cup freshly grated parmesan
- 1 cup half and half
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried sage
- several grindings of fresh black pepper
Instructions
- Cut butternut squash in half, scoop out seeds, and place skin side down on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast for 45 minutes at 375 degrees or until tender.
- About halfway through the butternut squash roasting, start the sauce. In a large saucepan, sauté onions and garlic in olive oil for about five minutes until they have become translucent.
- Add in cream cheese, parmesan, half and half, salt, cinnamon, sage, and pepper. Turn heat to low and add a lid to allow it to melt. This takes about 5-10 minutes.
- Cook pasta.
- Scoop out roasted butternut squash and add to the pot.
- Blend with immersion blender or place in a blender and blend until smooth.
- Pour butternut squash pasta sauce over pasta and garnish with sage.
Notes
- If using a standard blender, make sure to put a heat-resistant cloth over the blender lid and hold the lid down when blending to protect your hand from being burned.
Nutrition
Calories: 307kcal | Carbohydrates: 22g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 586mg | Potassium: 594mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14010IU | Vitamin C: 29mg | Calcium: 222mg | Iron: 1mg