Let’s be honest here… I intended for this to taste like mac ‘n cheese. While it doesn’t taste anything like that good ole’ box of Kraft from back in the day, it is delicious nonetheless and deserves it’s own recipe post. An ode to creamy butternut squash pasta sauce.
Squash is one of my favorite foods. I love the variety and for the longest time I associated them solely with the fall and winter seasons. Not until recently did I realize how often I hear the term ‘summer squash’. Lightbulb! I used roasted butternut squash with fresh and dried herbs for this deliciously creamy sauce that I even used for dipping some crackers in later in the week. Leftover sauce stays fresh in the fridge for up to five days! After letting it sit a day or two, it did thicken. I debated even using it to spread on a piece of toast. Let me know if you use it for any other dish besides pasta- I’d love to share the variety of it!
CREAMY BUTTERNUT SQUASH PASTA SAUCE
Prep time: 50 minutes
1 tbsp avocado oil
1 butternut squash, medium, cubed
3 garlic cloves
1/2 tsp dried parsley
1/2 tsp dried sage
3 tbsp pink himalayan salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp fresh sage for sprinkling *optional
1/2 yellow onion, chopped
1 c vegetable broth
Heat avocado oil in a large pot on medium-high. Sauté onion, garlic, sage and thyme about 3 minutes or until fragrant. Add vegetable broth and bring to a boil.
Add butternut squash to your pot and reduce heat to medium-low, allowing to simmer for about 20 minutes. *This part is very important! Remove your pot from heat and allow to cool before moving to a high speed blender. Blending hot mixtures can ruin the seals on your blades.
Once cool, add mixture to blender with a sprinkle of paprika, salt, cumin and oregano. Pour sauce over prepared noodles or lick from blender to enjoy.