Cheesy Butternut Squash Pasta Sauce

Cheesy Butternut Squash Pasta Sauce

48 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
SPEARL20
Recipe by  SPEARL20

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  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 (48)

Rate This Recipe
carolyn0219
43

carolyn0219

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 savory and cheesy and delicious. Next time I think I will puree it when done so that it covers the pasta better.

Amy1724
40

Amy1724

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 suggested, I added mushrooms. I used about 3/4 of a cup of fresh shitake and button mushrooms, but next time, I think I'll double the mushrooms. I also added about 1/4 cup of blown sugar. I thought the dish was a little bland, and the sugar allowed the flavors to blend wonderfully. I think next time I will also use more apple and cut the pieces a little bigger. I had cut then into 1/4 inch pieces, but next time I will do 1/2-3/4 inch pieces so you can taste the apple more. Well, my husband liked it, so it's a keeper.

gracewright90
36

gracewright90

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 mozzarella in place of the italian cheeses. it still turned out delicious!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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