Butternut Squash Pasta Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 2.2 g
  • Cholesterol: 1.5 mg
  • Sodium: 49.3 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Butternut Squash Pasta Sauce calories by ingredient

Number of Servings: 8


    1 Medium Butternut Squash (1- 1 1/2 lbs)
    1 Tbls Olive Oil
    Coarse Salt and Pepper
    5 Garlic Cloves, Peel On
    1 Cup Fat Free Half and Half
    1 1/2 Cups Water
    1 Tsp Italian Seasoning


Makes approx. 4 cups of sauce, enough for 3 lbs. of ravioli, or 1 1/2 lbs pasta.


1. Preheat oven to 375. Cut ends off squash. Peel, cut lengthwise, scoop out seeds, then cut squash into 2-inch chunks.
2. Transfer to a small baking sheet. Toss with oil, italian seasoning, salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 mins, tossing once halfway through. Remove and discard skin from garlic.
3. Allow to cool, then transfer squash and garlic to a
blender or food processor. Puree. With motor running, add half and half through lid opening; process until smooth. Add 1 1/2 cups water; again process until smooth.

Serve over pasta with your favorite toppings; pignoli nuts, parmesan cheese, fresh basil.

Serving Size: Makes 8 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user QUEENBEEX121.