Name: Butternut Squash Pasta Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Servings
Cuisine: American
Ingredients: 1 butternut squash; 1 tbsp olive oil; 0.5 tsp dried sage; 5 cloves garlic; 1.25 cups almond milk; Salt and Pepper

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1/8

Butternut Squash Pasta Sauce

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Butternut Squash Pasta Sauce

1 butternut squashpeeled, deseeded, and cut into 1 inch pieces

1 tbsp olive oil

½ tsp dried sage

5 cloves garlic

1 ¼ cups almond milk(can use other non flavored milk if desired)

Salt and Pepperto taste

Instructions

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Instructions

Pre-heat oven to 375 degrees F. Line a baking sheet with foil.

Place the squash chunks and cloves of garlic on the baking sheet, drizzle with the oil, and sprinkle over the sage. If desired, sprinkle with salt and pepper. Gently toss to coat.

Bake for 40 minutes, tossing halfway through, or until the squash is tender and easily pierced with a fork. Once done, let cool slightly.

Place the squash and garlic in a high speed blender or food processor and blend until creamy. Add in the milk and blend to combine. If desired, you can add in a bit more milk or even water if you wish for the sauce to be a bit thinner.

Season to taste with additional salt and pepper.

ENJOY!!

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Tips & Tricks (5)

Roast Before Blending 🔥
Roast your butternut squash at 400°F for 25-30 minutes before pureeing to concentrate natural sugars and develop deeper, caramelized flavors in your sauce.
Bloom Your Sage 🌿
Toast the dried sage in warm olive oil for 1-2 minutes before adding other ingredients to unlock its essential oils and intensify its earthy, nutty flavor profile.
Strain for Silky Texture 🧈
Pass your blended sauce through a fine-mesh sieve to remove any fibrous bits, resulting in an ultra-smooth, restaurant-quality consistency that coats pasta perfectly.
Reserve Pasta Water Strategically 💧
Save 1 cup of starchy pasta cooking water to adjust sauce consistency and help it cling to noodles; add gradually for better control than almond milk.
Layer Garlic for Complexity 🧄
Use both raw minced garlic blended into the sauce and one whole clove toasted in oil at the start; this creates depth while preventing harsh raw garlic notes.