Roasted Butternut Squash Pasta Sauce
Fall is in the air. It seems to arrive quite abruptly here in New Jersey, so I embrace it and try to hold on to it as long as I can. Once that cold air comes in, my kitchen changes. Forget the grill, even though I could probably use it every day still. With open arms I welcome the cozy meals that warm your heart and soul. Maybe it is because it’s for such a short time, but the season is so specific when it comes to flavors.
Of course, pumpkin is the most popular, and I am on board with that one. I like the true pumpkin spices though, the cinnamon and cloves. I used to be the first girl in line for pumpkin spice lattes at Starbucks (like August 20th?), but I have since embraced my adulthood and left behind the artificial sweetness of the infamous PSL. Give me a nice dark roast coffee with some pumpkin spices sprinkled into the brew, and I am there. But there is more than pumpkin in the fall, there is also the world of squash! A close friend to pumpkin. It can be used in so many different recipes, especially when you get adventurous.
Anyway, this butternut squash pasta sauce is all of the wonderful savory flavors of fall in one bowl. It can be served on its own, as a side dish, or even at your Thanksgiving feast. It takes a little bit of preparation and TLC, but the result is so worth it. One thing that will change your life in any butternut squash recipe is to buy the precut chunks. It’s one of those things that is worth the extra dollars to save you time and agony. I will never buy a whole butternut squash again in my life. Unless someone has a great hack….this is mine- just let someone else peel and cut it for you. Spaghetti squash, you can just slice that thing and cook it whole, nbd. This butternut squash deal is very different.
Now, another short cut I can share with you is cooking the squash. I choose to roast mine before putting in with the other ingredients. Could you saute/simmer it on the stove and get similar results? Yes. Will it taste the same? Absolutely not. I’m sorry but roasted vegetables always win. Hands down. I don’t think there is a vegetable that isn’t better roasted. Anyone? Assuming we agree, go with the recipe and take the extra step. The flavor is on another level when you get the carmelized goodness on that squash and the garlic just pops. Again, I accept challenges, but I am pretty confident here.
Basically, you are going to roast the squash with some oil, thyme, sage, salt and pepper for about 35-45 minutes. You can also do this ahead of time, it’s not a must eat immediately deal. While that is roasting, you’re going to finely chop up a small sweet onion or a couple shallots. Saute those with a little oil over the stove in a saucepan until they’re nice and clear and add the flour and the fresh chopped sage.
Once the squash is roasted, you’re going to add that to the saucepan with the coconut milk. Use an immersion blender (ideally) to get to the consistency you want. Add chicken broth as needed to thin it out so it’s more of a sauce. I like mine a little chunky, but mostly smooth, so I use about a cup.
Then you are going to toss that with the pasta. Again, depending on how saucy you want it, you can adjust the amount. I keep the sauce in the fridge for a few days and make more pasta or even put it on some nice bread with a little ricotta cheese. YUM. Don’t forget to top that bowl of goodness with some toasted hazelnuts or walnuts, both are delicious. Throw some grated cheese or pecorino romano and dig in. You will need a blanket and some thick socks for a good session of Netflix and chill after this meal. Hibernation begins now.
Roasted Butternut Squash Pasta Sauce
Ingredients
- 1/2 lb pasta
- 1.5 lbs butternut squash pre-cut
- 4 cloves garlic
- 1/4 tsp thyme
- 1/2 tsp dried sage
- salt to taste
- 6 tbsp avocado oil (divided)
- 1 small sweet onion
- 2 tbsp flour
- 7 oz coconut milk
- 1/2-1 cup chicken broth
- 1/2 bunch fresh sage about 2 tbsp chopped
- 1/4 cup toasted hazelnuts or walnuts
- parmesan or pecorino romano to taste
Instructions
- Heat oven to 375
- Cut squash into small chunks and place on pan for roasting (you need a large pan or two cookie sheets)
- Make sure its spread in an even layer and top with 4 TBSP avocado oil, dried thyme, sage, whole (peeled) cloves of garlic, and salt to taste
- Put the squash in the oven
- Check the squash about halfway through and toss to make sure they’re getting an even crisp
- Start a pot of water for the pasta
- While the squash is finishing, heat a saucepan and add 2 TBSP of avocado oil and add the onion or shallots- saute on medium for about 4-5 minutes until they’re nice and clear
- Add 2 TBSP of flour to the onions and keep on low- this will be a thickening agent for the sauce
- Slice the fresh sage and add to onions
- Leave that on the stove on low and take the squash out of the oven
- Put the squash into the pan and add the coconut milk. Use an immersion blender, but if your pan is too large, this will be difficult! Add more broth to help or you can use a blender instead.
- You can choose how smooth you want the consistency of the sauce then add to the onion pan and stir. Add the chicken broth slowly and to your desired consistency.
- Add salt to taste
- Add in pasta and top with toasted hazelnuts and cheese!
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