Oct 23
2012

Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& More)

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This healthy, creamy (but cream-less) vegetarian sauce is fantastic on pasta. You could also use it as a sauce to accompany pork or chicken.
Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& Other Things)

It makes me gleefully giddy to open the fridge and find a fresh, healthy pasta sauce just waiting to be tossed with some penne or fettuccine and some fresh veggies. This creamy (but cream-less) vegetarian, even vegan, sauce is made of roasted butternut squash and a splash of balsamic vinegar.

Now, there is nothing wrong with eggs or pancakes for dinner, especially on a night when we’re wearing a path in the road, driving between soccer practice and kung-fu class. However, it makes me feel rather Martha-like knowing that I have a jar of homemade pasta sauce in the fridge.

Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& Other Things)

The butternut squash is simply roasted with olive oil, nutmeg, salt and pepper. If you want to make the process even easier, pick up some pre-peeled and cut butternut squash from Costco or your local grocery store.

As you can see from the picture, I made the sauce rather thick. If you would prefer a thinner sauce, simply add a little more vegetable broth to the mix, either while processing it in the blender or after the sauce chills in the fridge (if you choose to do so). A splash of balsamic vinegar cuts the sweetness of the butternut squash and adds a depth of flavor to the sauce.

When you’re ready to use the sauce, simply warm it in a saucepan set over medium-low heat.

One of my favorite pairings with butternut squash (a classic one…I can’t take credit for this one) is toasted hazelnuts and chopped, fresh sage. Add some chicken, or perhaps some chickpeas or cannellini beans, to round out the meal.

The recipe:
Preheat the oven to 400 degrees F.

On a large baking sheet, toss the butternut squash cubes with the olive oil, salt, pepper and nutmeg.
Bake until the butternut squash is tender and just starting to brown in places.

Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& Other Things)

Let the squash cool for about 10 minutes.

Transfer the squash to a food processor or heavy-duty blender, and add the vegetable broth. Puree until smooth.

Add the balsamic vinegar and pulse to combine. Season to taste with salt and pepper.

Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& Other Things)

Serve as a pasta sauce, or as a sauce for chicken, pork or fish.

Other butternut squash recipes:

ButternutSquashCollage
Cookin’ Canuck’s Hearty Chicken Stew with Butternut Squash & Quinoa
Cookin’ Canuck’s Baked Tortellini with Turkey, Butternut Squash & Chard
Smitten Kitchen’s Warm Butternut Squash & Chickpea Salad
Two Peas and Their Pod’s Butternut Squash Mac & Cheese
Poor Girls Eats Well’s Herbed Quinoa Risotto with Butternut Squash & Sweet Peas

Roasted Butternut Squash & Balsamic Sauce Recipe for Pasta (& Other Things)
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Makes 3 cups
Ingredients
  • 2 lb. butternut squash, peeled, seeded and cubed
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp freshly grated nutmeg
  • 1 cup plus 2 tbsp (or more) vegetable broth
  • 1 tbsp plus 1 tsp balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet, toss the butternut squash cubes with the olive oil, salt, pepper and nutmeg.
  3. Bake until the butternut squash is tender and just starting to brown in places.
  4. Let the squash cool for about 10 minutes.
  5. Transfer the squash to a food processor or heavy-duty blender, and add the vegetable broth. Puree until smooth.
  6. Add the balsamic vinegar and pulse to combine.
  7. Season to taste with salt and pepper.
Notes
Serve this as a pasta sauce, or as a sauce for chicken, pork or fish.

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{ 25 comments… read them below or add one }

1 Robyn | Add a Pinch October 23, 2012 at 5:25 am

Such a gorgeous recipe, Dara!

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2 Liz @ The Lemon Bowl October 23, 2012 at 5:53 am

We recently had a butternut squash sauce on pizza during the Dairy Tour in Cleveland – it was incredible and I can’t wait to recreate at home. This version looks delish!

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3 Living The Sweet Life October 23, 2012 at 8:01 am

Mmmm.. this sounds like the ideal fall pasta sauce. I can hear my tummy grumbling, just reading about it :p and not to mention, look at that pop of colour … yum! yum! yum!

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4 Barbara | Creative Culinary October 23, 2012 at 9:22 am

Although I’ve often used the easy Costco container, last week I cut up a squash and wondered why I had made such a big deal out of it! I love butternut squash and as much love pasta with toppings far removed from tomato…will have to try this Dara, looks wonderful.

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5 Heidi @foodiecrush October 23, 2012 at 9:37 am

I love having a stash of sauce in the fridge and this looks super easy. I’m going to try it with pumpkin since that’s whats sitting on my counter!

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6 Kristen October 23, 2012 at 9:38 am

That looks gorgeous, I love the color of butternut. I have never tried it on pasta… must. do. so. today.

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7 Elizabeth@ Food Ramblings October 23, 2012 at 9:44 am

Delicious- this looks amazing!

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8 Rhona @ Mrs Ellwood's Simple Life October 23, 2012 at 9:52 am

Such a great recipe! I love the simplicity and versality of it…. and gorgeous pictures too :)

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9 Delishhh October 23, 2012 at 4:15 pm

This would even be perfect baby food :) Love this!

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10 Sandy @ RE October 23, 2012 at 5:14 pm

Dara, this looks so fantastic! I want some now … looks easy, too! xo

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11 Laura (Tutti Dolci) October 23, 2012 at 9:29 pm

This sauce looks amazing! Butternut squash and balsamic are two of my favorite things!

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12 Jen @ Savory Simple October 24, 2012 at 5:28 am

What a fabulous sauce! Going on the dinner menu for next week right now!

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13 Annalise October 24, 2012 at 12:50 pm

Awesome! I make a simplified, throw-stuff-together version of this all the time. Love butternut squash!

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14 Elizabeth @seasonswithsoul October 24, 2012 at 6:45 pm

I was just about to venture forth online and look up a pumpkin pasta sauce, but, lucky me, I saw this come through on Twitter! I need a simple pumpkin or butternut sauce for a crockpot pumpkin lasagna recipe I’m posting in a few days on my blog. My local grocery carries a seasonal pumpkin pasta sauce that’s pretty good, but I wanted anyone to be able to make the recipe, even if they can’t (or don’t want to) buy a specialty sauce. Thanks so much!

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15 All That's Left Are The Crumbs October 24, 2012 at 11:26 pm

I love this idea. My two eldest, who are vegetarian, will be coming home from university soon for a visit and I can’t wait to make this for them. I hope that Costco starts getting butternut squash in soon since that is the cheapest way to by it here in the islands.

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16 Steve October 25, 2012 at 2:17 am

I love the look of this and it’s simplicity is what attracts me. That and the fact my wife went vegan a few months back so I’m always looking for great ideas. I use a puree like this to make butternut squash risotto but I never considered pasta and I think I’m going to try this sauce with some mirepoix and cannelloni beans and come up with some sort of casserole.

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17 Julia {The Roasted Root} October 25, 2012 at 10:56 am

Brilliant recipe! I love butternut squash sauce on pasta and yours with balsamic sounds wonderful! I may even try it with pumpkin, as we roasted an enormous one last night and have tons of pumpkin puree to use up. Great thinking!

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18 Kari@Loaves and Dishes October 25, 2012 at 4:54 pm

Butternut squash with sage is a classic because it’s just so darn good; so why mess with it? Love this sauce it’s so healthy, so colorful, and looks tasty too.

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19 carrian October 25, 2012 at 4:56 pm

You’ve done it again! Another must make! And the photo is so pretty. I feel like I say that all that time, but it’s always true!

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20 Mimi October 25, 2012 at 8:01 pm

Thanks so much for the recipe and the links! Lots of butternut squash at local farm markets these days. We’re going through at least one a week!

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21 Liz November 13, 2012 at 3:32 pm

I just made this with pumpkin I baked. It’s amazing!!!! I’ve had butternut squash soup before, but I never made the connection between thick, creamy soup and a delicious pasta sauce :). Thanks for this simple, flavorful, colorful, autumnal recipe.

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22 frost December 12, 2012 at 3:08 am

wow! this is really perfect. i need to try this recipe asap!

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23 Tiffany and Co July 27, 2013 at 2:48 am

Hey just wanted to give you a quick heads up. The text in your content seem to be running off the screen in Internet explorer. I’m not sure if this is a format issue or something to do with browser compatibility but I figured I’d post to let you know. The style and design look great though! Hope you get the issue solved soon. Cheers

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24 Emily October 1, 2013 at 8:19 pm

Just wanted to let you know, this sauce is AWESOME!!!!!!!!!!

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25 Jenn March 3, 2014 at 9:33 am

Was wondering how long this sauce lasts in the refrigerator. Could you do a canning process with it and store it?

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