Butternut squash pasta sauce
An easy sauce that is comforting, creamy and flavorful - perfect to go with pasta or gnocchi.
Servings: 4 approx (makes around ¾ cup)
Calories: 144kcal
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Ingredients
- 8 oz butternut squash 225g, peeled and deseeded weight
- ½ tablespoon olive oil approx
- ¼ cup heavy cream 60ml double cream
- ¼ cup light chicken stock 60ml, or vegetable stock
- ½ cup parmesan 20g, finely grated
- 1 pinch nutmeg (optional, or a little more to taste)
Instructions
- Preheat the oven to 400F/200C.
- Cut the squash into bite sized pieces, arrange on a baking sheet/tray and drizzle over the olive oil. Toss the chunks of squash to evenly coat.
- Roast the squash until tender and the edges are starting to become slightly brown and caramelized, around 25 - 40 minutes depending on the size of the pieces. Remove from oven and allow to cool slightly.
- Once the squash has cooled enough to handle, place in a blender or food processor with the cream, stock, parmesan and nutmeg. Blend until smooth. At this point, you can transfer the sauce to a container and store in the fridge for a day or two until needed, warm before using.
- Stir through pasta, using some pasta cooking water to thin out the sauce a little, as needed. Alternatively, use with gnocchi (you may also need a little of the hot water from cooking to thin).
Nutrition
Calories: 144kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 211mg | Potassium: 239mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6344IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 1mg