Butternut Squash Pasta Sauce

Butternut squash is such a versatile vegetable and a staple for the Fall and Winter months. I really enjoy the rich, thick flavor and I have been having fun making different recipes with it. This sauce could honestly be turned into mac n cheese, soup, or a sauce for meat bowls. You could even turn it into a dipping sauce for crostini and cheese for a Friendsgiving appetizer, or whatever your heart desires. After you blend the roasted veggies together, it is super thick. I added milk to make it creamy, but you can easily add chicken stock or even water. Just remember to add in small increments. This recipe is comforting and delicious. I can’t wait for you to make it!

INGREDIENTS

1 Butternut squash (I bought the pre-sliced organic butternut squash from Costco)

1/2 Onion of choice

1-2 Cups of tomatoes of choice

5-6 Garlic cloves

Fresh sage & rosemary

4 tbsp butter

1/4 - 1/2 Cup of milk or chicken stock

Olive oil

Dried Oregano

Salt n pepper

Parmesan cheese (optional)

Crushed red peppers

INSTRUCTIONS

Preheat oven 425°F

On a sheet pan with parchment paper place butternut squash, tomatoes, onion, and half of the garlic. Season with olive oil, salt, crushed red peppers, and oregano. Roast for 20-30 minutes. While it’s roasting make your pasta of choice and at the same time melt butter in a large pan and brown the butter. Add in finely chopped sage, rosemary, and garlic. Keep on a simmer. Once butternut squash is roasted and soft, add everything from sheet pan to a blender/food processor and blend. It will be thick, so add in a splash of milk. I used about a 1/2 cup total. Be sure to add liquid of choice a little bit at a time so that you can get your desired consistency. Once you are happy with your sauce consistency, pour the sauce into the butter & herb mixture in the large saucepan. Add in pasta and mix all together. Top with parmesan and crushed red peppers.