Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce with butternut squash, pear, onion, garlic, broth, and spices. Incredible fall flavors - perfect for busy weeknights!

Course dinner, lunch

Cuisine American

Prep Time 5

Cook Time 25

Total Time 35

Servings 3-ounce servings

Calories 63kcal

Author Kristi

Equipment

1 High-speed blender The blender needs to be able to handle hot liquids. I use a Vitamix blender for a creamy consistency. Can use a high-powered immersion blender instead.
1 Sheet pan
1 Sharp knife I use a chef's knife.

Ingredients

2½ cups Butternut squash peeled and cut into chunks.
½ Barlett pear Washed. Seeds and stem removed. Leave the skin on.
1 small yellow onion sliced or cut into quarters.
1 clove garlic minced
¼ cup broth low-sodium chicken broth
1 tablespoon olive oil extra virgin
½ teaspoon salt I use sea salt
¼ teaspoon nutmeg ground nutmeg
¼ teaspoon black pepper
5 sage leaves fresh

Instructions

Preheat oven to 425° Fahrenheit.
½ Barlett pear
Place cubes of butternut squash, pear, onion, sage leaves, and garlic on a large sheet pan. Drizzle olive oil, then toss to coat. Add pepper and a tiny pinch of salt.
2½ cups Butternut squash, 1 small yellow onion, 1 tbsp olive oil, ½ tsp salt, 5 sage leaves
Roast on the top rack of the oven for 25 minutes at 425 degrees on convection bake or for 30 minutes in a conventional oven.
Remove from oven. Place roasted vegetables and pear, broth, the rest of the salt, minced garlic, and spices in your Vitamix or in a large pot (if using an immersion blender). Blend on high for thirty seconds to one minute, or until desired consistency is reached (it shouldn't have any chunks in it).
¼ cup broth, ¼ tsp nutmeg, ¼ tsp black pepper, 1 clove garlic
Add one-quarter cup or additional broth to thin out the sauce to your desired consistency.
Toss with your favorite pasta, cooked to al dente.
Optional: top pieces of fresh sage, freshly grated parmesan cheese, and or pumpkin seeds.

Notes

If you like the flavor of roasted garlic (I don't, lol), go ahead and put the garlic cloves with the peel removed in with the butternut squash and pear as they roast.
If you use pre-packaged already cubed butternut squash, it will reduce the total time by about 5-8 minutes.
Chicken broth and stock have varying amounts of salt in them. If you are using a very low sodium broth or stock, you may want to add an additional one-quarter teaspoon of salt. Just remember to taste it first because there's a good chance, you'll like it just the way it is ;)
I've tried adding roasted tomato to this sauce and felt that the tomato flavor overpowered the butternut squash.
Taste the sauce after blending it. If you think it needs more flavor, add more seasonings.

Nutritional information is estimated using a database that this owner is not responsible for maintaining. Exact nutritional information will depend on exact ingredients and amounts used when making this recipe. And remember, there is so much more to food than what you find on a Nutrition Facts Label :)

Nutrition