This sauce first came into my life from the beloved butternut squash & sausage stuffed shells. I cannot get enough of this stuff and it has transformed into something I would eat on my everyday pasta dishes too. Try it, love it, make it once a week. I think it has the potential to brighten your winter, and certainly fall! Also I sometimes welcome a sauce for a pasta that feels less heavy or heavy on nutrients and in some ways a squash sauce does that for me.
BUTTERNUT SQUASH PASTA SAUCE
Serves about 3 cups
1 butternut squash, peeled and cubed
1 onion, sliced
3/4 cup milk
3/4 cup vegetable broth
2 tablespoons olive oil
Salt & pepper
Preheat oven to 400 degrees. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 50-60 minutes. Place roasted butternut squash and onion in a food processor.
Pulse until a smooth puree forms. Stir in milk and vegetable broth. Season with additional salt & pepper.
- 1 butternut squash, peeled and cubed
- 1 onion, sliced
- ¾ cup milk
- ¾ cup vegetable broth
- 2 tablespoons olive oil
- Salt & pepper
- Preheat oven to 400 degrees.
- Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper.
- Roast for 50-60 minutes.
- Place roasted butternut squash and onion in a food processor. Pulse until a smooth puree forms.
- Stir in milk and vegetable broth. Season with additional salt & pepper.