Another vegetarian dish for y’all! (I know I’m a Midwesterner, but I just felt like typing “y’all”… ever get that urge?) Not to worry, carnivores. This recipe will not disappoint. A really cool substitute for the marinara/pesto sauces typically used in pasta dishes.
The natural smoothness of the pureed butternut squash gives this sauce a velvety, creamy texture. No actual cream required. Butter, olive oil, shallot, garlic, sage, and red pepper flakes cook together to make a wonderful flavor base for the roasted squash puree. High quality parmesan cheese is mandatory. Toss with your favorite pasta; long, short, thick, thin, whole wheat, gulten free, low carb … all good options. Top with extra parmesan cheese and fresh parsley, and you have yourself one flavorful and highly satisfying bowl of pasta. Healthy and beautiful, I might add.
This is one of my make ahead go-to recipes. If you find yourself with a little spare time on your hands over a weekend, take advantage of it by putting this gem of a sauce together. Prepare the sauce as directed, allow to cool, and refrigerate in an airtight container. On the night you plan to serve, reheat the sauce on your stove top over low heat with a splash of water or vegetable broth. Boil up some noodles to toss with the warmed sauce, throw together a little salad, and dinner is served. Makes for a super simple weeknight meal.
Vegetarians and carnivores alike, this simple and elegant sauce is one to keep in your back pocket. A great one for y’all!
- 1 butternut squash, medium sized
- 1 tbsp butter
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 5 fresh sage leaves, finely chopped
- Small pinch of red pepper flakes
- 1/2 cup vegetable broth, plus more if needed
- 1/2 tsp salt
- Freshly cracked black pepper
- 1/2 cup parmesan cheese, freshly grated
- Additional parmesan cheese and fresh parsley for garnish, optional
Pre-heat oven to 400 degrees F.
Prepare butternut squash for roasting. Cut butternut squash in half lengthwise and scoop out the seeds. Place butternut squash on a rimmed baking sheet, cut side down. Add 1 cup of water to baking sheet. Bake until fork tender, about 40 minutes. Remove squash from oven and allow it to rest until it is cool enough to handle. Scoop out the cooked squash, and discard the skin. Place cooked squash into the base of your blender or food processor and reserve.
Meanwhile, add butter and olive oil to a saute pan over medium heat. Once butter is melted, add shallot and garlic and cook for 2-3 minutes. Add sage and red pepper flakes and cook one additional minute.
To the cooked squash, add shallot and garlic mixture, 1/2 cup vegetable broth, salt, and pepper. Blend until well combined and sauce comes together.
Add pureed sauce to the same pan you sauteed your shallot and garlic in. On low heat, cook for 2 minutes until warmed through, add parmesan cheese, and stir to combine. If your sauce is too thick, add an additional 1/4 cup of vegetable broth. At this point the sauce is ready to go.
Toss sauce with your favorite pasta. Top with additional parmesan cheese and fresh parsley.
Serving Size: 2 ounces of pasta and approximately 1/2 cup of sauce per person
Note: Sauce stores well in the refrigerator in an airtight contained for several days.