Cheesy Butternut Squash Pasta Sauce

Cheesy Butternut Squash Pasta Sauce

52
SPEARL20 19

"I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours."

Ingredients

55 m servings 102 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
  2. Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Reviews

52
  1. 67 Ratings

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Most helpful

I was looking for an idea of what to do with butternut squash so I tried this out. I like that all of the ingredients are things that are normally in the kitchen. The sauce was sweet and savor...

Most helpful critical

Despite following the directors, this turned out nothing like the picture. The squash didn't really mash up into the sauce (and it never even tells you to mash) and the cheese didn't spread ver...

I was looking for an idea of what to do with butternut squash so I tried this out. I like that all of the ingredients are things that are normally in the kitchen. The sauce was sweet and savor...

I thought the taste was wonderful. I did make a couple changes based on what I had though. I didn't have milk (doh!), so I substituted light sour cream instead. As the other reviewer suggeste...

I made this vegan by using some almond milk in place of regular milk, using double the olive oil and omitting the butter, using vegetable broth in place of chicken broth, and shredded soy mozzar...

Another way to prepare this is to use the frozen pureed butternut squash. It's in a box type of container that you microwave. Make a rue with butter and flour and a little milk. When thick add...

I made this recipes (almost) as directed and was unhappy with the final look of the sauce. The cheese did not melt into the sauce; it just kind of "glommed" onto the other vegetables. It also ...

Other than roasting my squash (cut lengthwise, drizzled with oil, made a tiny pool of oil in the cavity where I placed a clove of garlic and baked at 375 until squash was soft and cooked through...

This was great. Sweet and savory. I only had parmasan on hand so I used that and also had to add more liquid to get it thinned out for my noodles. Next time I'd like to puree it. Tastes grea...

TO DIE FOR! Rich, buttery, and a delicious mix of sweet and savoury. I am in love (shhh, don't tell my husband...). I followed this recipe almost to a T, the only changes I made were to use a...

I made a few changes though... I used medium-ish sized butternut squash- didn't measure it (cut in half, scooped out seeds & strings, baked cut side up at 400F for 45 minutes then cut side down ...