By Danny Freeman
15 Minute Butternut Squash Pasta Sauce
6 steps
Prep:5minCook:10min
This butternut squash sauce with shallots, ginger, and sage comes together in the time it takes to cook the pasta. It uses frozen butternut squash for a quicker version but feel free to roast your own.
Updated at: Thu, 17 Aug 2023 09:46:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories199.7 kcal (10%)
Total Fat15 g (21%)
Carbs16.5 g (6%)
Sugars4.3 g (5%)
Protein2.7 g (5%)
Sodium596 mg (30%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Melt butter (or use olive oil) in a saucepan over medium heat. Finely chop shallots and add them, cooking for about 5 minutes.
Step 2
Meanwhile, heat the frozen squash according to the package directions.
Step 3
Purée the squash, cream, ginger, salt, pepper, and nutmeg until smooth (if you have an immersion blender you can wait to do this step).
Step 4
When shallot is done cooking, add crushed or minced garlic and cook for about 1 minute. Then pour in squash purée.
Step 5
Let sauce cook for about ten minutes while the pasta is cooking. Taste and add more salt, pepper, ginger, or nutmeg if necessary. If you have an immersion blender, purée everything in the sauce pan.
Step 6
When pasta is done cooking, add a spoonful of pasta water to the sauce and then add the pasta. Serve with a few fresh sage leaves.
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