Butternut Squash Pasta Sauce Recipes

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Butternut-Squash Pasta Sauce image

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 8



Butternut Squash Pasta Sauce image

I have not tried this recipe. I got it from Health Matters newspaper. This recipe makes about 4 cups of sauce. That's enough for 3 pounds of cheese ravioli or 1 1/2 pounds (8 servings) of short pasta, such as penne or ziti.

Recipe From food.com

Provided by internetnut

Categories     Sauces

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8



Edesia's Butternut Squash Pasta Sauce image

An out-of-the-ordinary pasta sauce recipe I came up with one evening when I was scraping the bottom of the pantry barrel. It's super easy to make if you use canned squash puree like I did. My favorite way to serve it is with gnocchi, but you can use any pasta you like. A nice change from the usual tomato, alfredo, and pesto sauces.

Recipe From food.com

Provided by Edesia

Categories     Sauces

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 4

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  • Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you'll be using it again later).
  • Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
  • In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
  • To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
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