Easy Butternut Squash Pasta Sauce Recipe
Butternut squash pasta sauce is a smooth and creamy sauce that is great with your favorite pasta shape, as a base for lasagna, or for stuffed shells. And because butternut squash can be hard to slice, this version can be made in the slow cooker or oven.
Servings: 6 cups
Cost: $4.00
Equipment
- 4-quart or 6-quart Slow Cooker
- Knife
- Food Processor or Blender
Ingredients
- 3 pound butternut squash
- 1 cup vegetable or chicken stock
- 1 teaspoon kosher salt
Instructions
Pierce the squash a few times with a knife. Cook it one of two ways:
- Place it in the bowl of a slow-cooker, cover, and cook until very tender, on high for 3-4 hours or low for 6-7 hours.
- Place it on a parchment or foil-lined sheet pan and roast until very tender at 425°F for 60 to 80 minutes.
- Use oven mitts to remove transfer the squash to a cutting board and let it cool completely.
- When cool enough to handle, slice the squash open lengthwise. Scoop out and discard the seeds.
- Scoop all of the remaining filling into a food processor or blender. Add the stock and salt. Blend until very smooth.
- Store in the refrigerator for up to a week or freeze for up to 4 months.
- The sauce should be warmed up and may need to be loosened with a small amount of water before you add it to pasta.
Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24150IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 2mg