Cheesy Butternut Squash Pasta Sauce

44 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 55 min

“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.” - by SPEARL20

Directions

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.
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 (44)

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carolyn0219

Mar. 2, 2011

"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 ..." See morecheesy and delicious. Next time I think I will puree it when done so that it covers the pasta better."

Amy1724

Feb. 28, 2011

"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 a..." See moredded 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

Oct. 31, 2011

"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 i..." See moren place of the italian cheeses. it still turned out delicious!!"

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