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.
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Reviews

52
  1. 67 Ratings

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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...