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Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.


Recipe Summary

20 mins
35 mins
5 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.

  • Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.

  • Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Cook's Note:

Just about any other kind of squash (including pumpkin) can be substituted for butternut squash.

Nutrition Facts

114 calories; protein 3.7g; carbohydrates 20.2g; fat 3.3g; cholesterol 4.4mg; sodium 86.1mg. Full Nutrition