Name: Roasted Butternut Squash Pasta Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 2 medium size squash; 1/4 cup olive oil; 1 tbsp garlic (minced); 2 tbsp rosemary (chopped); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp brown sugar; 4 tbsp butter; 2 cups vegetable broth

An easy way to make your own roasted butternut squash pasta sauce. Toss with some linguine and top with fresh Parmesan!

Butternut squash is my favorite fall vegetable. Even though I think most people feel intimidated by the shape and the thick skin that it has, it can be used for so many recipes.

And it’s usually always on sale or cheap, so you can buy two or three and meal prep for a few days!

Steamed, baked or roasted, you’ll end up with different flavors depending on how you like to cook it. It can be a tough veggie so I prefer roasted butternut squash just because it tends to end up sweeter with all of those crispy caramelized bits which means more flavor!

I made this roasted butternut squash sauce to add to pasta but you could turn this into chowder or make it a little thinner by adding some stock and pour it over some stuffed enchiladas! There’s so many options!

HOW DO I PREPARE MY ROASTED BUTTERNUT SQUASH?

First of all, you’ll need a really sharp knife, preferably with a serrated edge. Slice off the top and the bottom and simply slice down the sides just enough so that you take off the outer layer. You could also try using a vegetable peeler but I find that it doesn’t’ go deep enough so your left with a white layer of skin still attached.

If you’re steaming or baking the butternut squash, you won’t need to peel it. Just slice it in half right down the middle length ways and place both halves skin side facing up on a baking pan. Add about an inch of water and bake in the oven until you can pierce each half easily with a knife. It usually takes about 45 minutes.

But for this recipe I wanted to roast my squash to capture that extra flavor you can always get from roasting veggies. All you need to do is dice the peeled squash and toss with the olive oil and herbs. Roast in the oven and then transfer to your high speed blender.

IS ROASTED BUTTERNUT SQUASH HEALTHY FOR YOU?

Yes! It’s packed with vitamin A, fiber and potassium. It’s also fat free and sodium free which is huge if you’re watching your weight or bolded pressure.

Is this recipe good for vegetarians?

Yes! By using vegetable broth and just a few other ingredients, this makes a really good dinner choice. Make a batch on the weekend and it’ll last you a few days into the week if it lasts that long!

You can also add some sliced grilled chicken, shrimp or scallops if you prefer.

How long will my sauce last?

Once you taste it, probably not that long! But if you have leftovers, store them in a sealed container and keep in the fridge for 3-4 days or the freezer for a month.

What’s the best pasta to use for my sauce?

Any pasta will do actually. I prefer spaghetti, linguine or fettuccine just because the kids are big fans of those varieties. Penne, farfalle or even ravioli will all still be amazing!

Do I have to use Parmesan cheese on top?

I’d say a firm yes to this although Parmesan can get pricey so another alternative would be Pecorino Romano or Grana Padano. They have the same texture as Parmesan and taste almost the same but can be slightly less expensive.

Here are some more butternut squash recipes that I think you’ll love and as always let me know if you make anything by tagging me on Instagram or leaving a comment! I love to see what everyone is feeding the family.

Creamy butternut squash soup-

Butternut Squash Chorizo Tacos-