This vegetarian butternut squash pasta sauce is creamy, flavorful, and perfect for a cozy dinner. The sweetness of the butternut squash pairs beautifully with aromatic herbs and nutty pine nuts, creating a comforting sauce that coats the pasta beautifully.
Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, finely chopped. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. 1 cup vegetable broth. 1/4 cup heavy cream or plant-based cream for vegan option. 1/4 cup grated Parmesan cheese optional, omit for vegan option. 1/4 cup pine nuts, toasted. 12 ounces pasta of your choice such as spaghetti or fettuccine.
Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until softened, about 5 minutes. Add cubed butternut squash, dried thyme, dried sage, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Pour in vegetable broth, cover, and simmer until squash is tender, about 15-20 minutes. While the sauce is simmering, cook pasta according to package instructions until al dente. Drain and set aside. Once the squash is tender, transfer the mixture to a blender or food processor. Blend until smooth. Return the blended mixture to the skillet. Stir in heavy cream and grated Parmesan cheese if using. Cook for an additional 2-3 minutes until heated through. Taste and adjust seasoning if necessary. Serve the sauce over cooked pasta, garnished with toasted pine nuts and additional Parmesan cheese if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
Richard Leopold
















