Butternut Squash Pasta Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 345.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 30.4 mg
- Total Carbs: 69.9 g
- Dietary Fiber: 6.1 g
- Protein: 10.7 g
View full nutritional breakdown of Butternut Squash Pasta Sauce calories by ingredient
Number of Servings: 6
Ingredients
-
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup almond milk
1 pound Pasta
Directions
Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings (Parmesan cheese, walnuts, sage)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JACRAE.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings (Parmesan cheese, walnuts, sage)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JACRAE.