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5
from 1 vote
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.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Cooling Time
10
minutes
mins
Total Time
1
hour
hr
Course:
Pasta, Sauces/Condiments
Cuisine:
Italian
Keyword:
Vegan, Vegetarian
Servings:
3
Cups
Calories:
195
kcal
Author:
Dara Michalski | Cookin' Canuck
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:
1
Cup
|
Calories:
195
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
559
mg
|
Potassium:
1064
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
32330
IU
|
Vitamin C:
63.5
mg
|
Calcium:
145
mg
|
Iron:
2.1
mg