Cheesy Butternut Squash Pasta Sauce

4.5
(94)

I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.

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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
4 cups

Ingredients

  • 2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • cup onion, finely chopped

  • 3 cloves garlic, minced

  • apple, peeled and chopped

  • 1 cup chicken broth

  • cup milk

  • cup Italian cheese blend (Parmesan, Asiago, and Romano)

  • salt and ground black pepper to taste

Directions

  1. Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.

  2. Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts (per serving)

102 Calories
6g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 102
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 77mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 3g
Vitamin C 14mg 69%
Calcium 99mg 8%
Iron 1mg 3%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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