Roasted Butternut Squash Pasta Sauce
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.
Servings: 3 Cups
Calories: 195kcal
Ingredients
- 2 pounds butternut squash peeled, seeded and cubed
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 cup plus 2 tablespoons or more vegetable broth
- 1 tablespoon + 1 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- 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.
- 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.
Notes
Serve this as a pasta sauce, or as a sauce for chicken, pork or fish.
Nutrition
Serving: 1Cup | Calories: 195kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 559mg | Potassium: 1064mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32330IU | Vitamin C: 63.5mg | Calcium: 145mg | Iron: 2.1mg