Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 30 mins.
Cook Time 60 mins. Total Time 90 mins. Servings 4 to 6 servings. Bake the butternut squash:. Add sour cream and heat until warm:. Cook pasta in boiling salted water:. Mix cooked pasta with sauce:. Nutrition information is calculated using an ingredient database and should be considered an estimate.
In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary.
Season again generously with salt. To freeze, see below. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside-down under hot tap water to help release frozen blocks of sauce.
Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary. Butternut-Squash Pasta Sauce. Rating: 3. Read Reviews Add Review.
Save Pin Print More. Gallery Butternut-Squash Pasta Sauce. Recipe Summary test prep:. Cook's Notes To freeze: cool sauce to room temperature; transfer to airtight containers, leaving 1 inch of space. Reviews 8. Martha Stewart Member. Rating: 4 stars. Toss it with your favorite pasta and top it with fried sage for a comforting fall meal. Well hello there creamy goodness! Thanks to the natural level of creaminess from the butternut squash, plus almond milk, this sauce is vegan and low in calories.
You can even substitute traditional pasta with spaghetti squash or zucchini noodles to make the entire meal healthy and gluten free. Double the squash, double the fun, right? The other best part of this sauce is just how easy it is to make. After a quick simmer on the stove to tenderize the squash, then a quick blend in a food processor, the sauce is ready to toss with pasta in just 30 minutes! Make a double batch and store the extra sauce in the refrigerator or freezer for another delicious fall meal.
To serve the sauce immediately with pasta, bring a large pot of water to boil on the stove. Add the pasta to the boiling water and cook the pasta according to the package directions. Remove one cup of the cooking water from the pasta before draining it and set the water aside.
Drain the pasta and add it back to the pot, spoon the butternut squash sauce over the pasta and toss it to coat. Add tablespoons at a time until you reach the desired consistency. Transfer it to a bowl and add whatever toppings you would like, such as parmesan cheese, candied walnuts or fried sage. You can also toss it with spaghetti squash or use it as pizza sauce. Check out all of the ways you can serve it below.
This pasta sauce is so delicious I could slurp it up with a spoon, like it was soup! Try it served with one of the following options. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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