I was a complete skeptic when I first saw butternut squash sauce popping up on some of my favorite blogs, but couldn’t resist giving it a try. Let me tell you, I LOVE this sauce. Roasted butternut squash sauce taste just like an indulgent cream sauce without the guilt. My 11 month old is a huge fan and will eat it by the spoonful. I prefer mine tossed with some pasta and fresh herbs.
The sauce is super simple to prepare. Simply roast the veggies and throw all the ingredients in a blender and blend until silky smooth. You can substitute cream for milk if you want a thicker more indulgent sauce. I actually use this sauce in baked pastas as well, like my spinach lasagna roll ups.
I like to load my pasta with freshly grated cheese and herbs. I topped my pasta with basil because that is what I had on hand, but thyme or parsley would be equally delicious.
- 1 medium butternut squash, peeled and cut into 2-inch cubes
- 1 small red onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock
- 1 lb thin spaghetti
- ½ cup whole milk
- Kosher salt and freshly cracked black pepper
- Grated parmesan
- Fresh herbs such as thyme, basil, chives or parsley
- red pepper flakes
- Preheat oven to 425 degrees.
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic. Drizzle with olive oil and season with salt and pepper.
- Transfer to oven and roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the pasta until al dente reserving ½ cup of the pasta water.
- Once the squash is tender, remove and transfer to a blender along with the garlic, onion, and chicken stock. Blend until smooth.
- Add the milk and reserved pasta water and continue to blend. Once smooth, taste and adjust seasoning as needed.
- Pour sauce over hot pasta, adding a few large spoonfuls at a time until desired sauciness.
- Serve with parmesan, herbs, and red pepper flakes.