CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
BUTTERNUT SQUASH PASTA SAUCE
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.
Provided by Jonathan Cannon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 20.2 g, Cholesterol 4.4 mg, Fat 3.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 86.1 mg, Sugar 4.1 g
BUTTERNUT SQUASH PASTA SAUCE
I have not tried this recipe. I got it from Health Matters newspaper. This recipe makes about 4 cups of sauce. That's enough for 3 pounds of cheese ravioli or 1 1/2 pounds (8 servings) of short pasta, such as penne or ziti.
Provided by internetnut
Categories Sauces
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below).
- Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings. Once you've tossed the pasta with the sauce, serve it topped with any or all of the following: Toasted Walnuts, additional parmesan cheese, Torn fresh sage leaves.
- To Freeze: Cool sauce to room temperature to airtight containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of sauce. Place blocks in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.
- (To serve with pasta,see step 4).
Nutrition Facts : Calories 121, Fat 5.3, SaturatedFat 2.4, Cholesterol 11.2, Sodium 18.4, Carbohydrate 18.5, Fiber 2.9, Sugar 3.2, Protein 2.4
BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
CHEESY BUTTERNUT SQUASH PASTA SAUCE
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.
Provided by SPEARL20
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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 : Calories 101.9 calories, Carbohydrate 10.1 g, Cholesterol 11.1 mg, Fat 6.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 76.6 mg, Sugar 3.1 g
BUTTERNUT SQUASH SPAGHETTI SAUCE
When I heard about this recipe from a friend of mine, I smiled and nodded and thought to myself - no WAY will my kids eat this - or me for that matter! But she kept saying how delicious it was so I tried it and boy was she right! My friend created this recipe because her husband won't eat vegetables so she finds ways to "hide" them from him. It looks and taste just like spaghetti sauce - the sauce is a little thicker and not quite the robust red that spaghetti sauce is. Try it at least once! I used lots of garlic because I love it so modify to your tastes. As a suggestion, I would add only one can of stewed tomatoes and tomato sauce before adding the second cans until you do a taste test Same suggestion with the tomato paste. Tomato sauce can't get much healthier than this. If you try it, I'd love to know of any modifications you made.
Provided by Zenmaria
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch.
- In a sauce pan, simmer the puree and add the remaining ingredients.
- Add more stewed tomatoes, sauce and/or paste as needed.
- Simmer for 15-20 minutes.
- Wonderful served over whole wheat pasta with a big green salad and crusty bread.
- Enjoy!
Nutrition Facts : Calories 233.2, Fat 1, SaturatedFat 0.2, Sodium 1244.9, Carbohydrate 57.7, Fiber 10.5, Sugar 21.2, Protein 7.4
BUTTERNUT SQUASH WITH PASTA AND SAGE RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 375 F. Peel and halve the squash, scoop out the seeds, and cut into 1/2- to 1-inch cubes.
- Combine the squash, onion, 1 teaspoon salt, pepper, and oil on a large rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.
- In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.
- Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.
- Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.
- Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.
Nutrition Facts : Calories 756 kcal, Carbohydrate 51 g, Cholesterol 129 mg, Fiber 9 g, Protein 11 g, SaturatedFat 32 g, Sodium 1137 mg, Sugar 10 g, Fat 60 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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BUTTERNUT SQUASH PASTA RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
4.5/5 (2)Total Time 30 minsCategory DinnerCalories 766 per serving
- Bring a large pot of water to a boil. Add pasta and chopped butternut squash pieces at the same time. Cook pasta until al dente; butternut squash will be done at same time, should be soft enough to easily pierce with a fork.
- Meanwhile in a large saucepan, heat the olive oil and butter until melted. Add in minced garlic, sauté until fragrant. Add cinnamon, nutmeg, and brown sugar stirring until evenly combined, about 1 minute. Add salt and pepper to sauce to taste.
BUTTERNUT SQUASH PASTA - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 14Servings 6Cuisine ItalianCategory Main Course
- Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
- Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer. Simmer until squash is fork tender, about 8-12 minutes. Add to blender (or use an immersion blender) and puree until smooth being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel.
- Add butternut squash puree back to pan. Heat through then stir in 1/2 cup Parmesan until smooth. Add pasta and toss to coat, adding additional Reserved Pasta Water to reach desired consistency.
PASTA WITH BUTTERNUT SQUASH PARMESAN SAUCE RECIPE
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BUTTERNUT SQUASH PASTA CARBONARA - COOKING CLASSY
From cookingclassy.com
4.5/5 (13)Total Time 1 hrCategory Main CourseCalories 571 per serving
- Cook bacon in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp, add sage and toss to coat in drippings.
- Remove bacon and sage from skillet while leaving 2 Tbsp rendered bacon fat in skillet, transfer bacon and sage to a plate lined with paper towels, set aside.
- Add onions to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly).
- Add in garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
SIMPLE (VEGAN) ROASTED BUTTERNUT SQUASH PASTA SAUCE ...
From veggiechick.com
5/5 (9)Total Time 35 minsCategory SaucesCalories 355 per serving
- Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you'll be using it again later).
- Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
- In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
- To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
CREAMY BUTTERNUT SQUASH PASTA SAUCE - LAUREN'S LATEST
From laurenslatest.com
5/5 (2)Total Time 35 minsCategory DinnerCalories 467 per serving
- Heat olive oil over medium heat. Sauté onion until browned, about 5 minutes. Stir in garlic and squash and cook another 3 minutes.
- Pour in chicken stock, thyme, bay leaf, salt and pepper. Cover and bring to boil. Reduce to simmer and cook 8-10 minutes or until squash is tender.
- Remove bay leaf and puree until completely smooth. Stir in cheese and cream. Toss with cooked pasta and serve with extra cheese and pepper, if desired.
BUTTERNUT SQUASH PASTA SAUCE - COCOANDASH.COM
From cocoandash.com
4.8/5 (6)Estimated Reading Time 2 minsServings 5
- Peel your butternut squash and then scoop the seeds out with a spoon. Cut the squash into cubes no larger than an inch.
- Quarter your onion and leave the garlic whole. Add everything to a sheet pan (I line mine with parchment paper for easy clean-up) and drizzle with the olive oil, 1 tsp salt, and 1/2 tsp pepper. Toss everything to combine.
CREAMY BUTTERNUT SQUASH PASTA SAUCE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
4.9/5 (33)Calories 341 per servingCategory Sauce/Spread
- Heat a little oil in a large pan and add the butternut squash, garlic and onion. Gently cook for 5 minutes until softened.
- Add the stock and black pepper and simmer for 15 minutes. Add the basil about 4 minutes from the end.
CREAMY BUTTERNUT SQUASH PASTA SAUCE - OAT&SESAME
From oatandsesame.com
5/5 (5)Total Time 30 minsCategory Main Course, PastaCalories 260 per serving
- Prep the butternut squash and place in a large saucepan with garlic cloves, vegetable broth, generous pinches of salt and pepper and 1/8 tsp red pepper flakes. Bring to a rolling boil, cover and turn heat to medium. Cook for 10-12 minutes until the squash is tender.
SPAGHETTI SQUASH PASTA WITH CREAMY BUTTERNUT SQUASH SAUCE
From delightfulmomfood.com
5/5 (3)Category MainCuisine AmericanTotal Time 1 hr
- Preheat the oven at 400 degrees F. Roast the spaghetti squash and butternut squash by slicing both in half lengthwise then scooping out the center seeds with a spoon. Drizzle olive oil over the inside and place face down on a baking sheet. Add a drizzle of water to the pan. Wrap the onion and garlic cloves with foil and add to the pan and bake for 35 minutes or until a knife inserted to the squash feels tender inside. During baking remove the garlic and onion after about 20 minutes. When the squash is done cooking, remove the squash from the oven and let the squash cool slightly about 10 minutes until it can be easily handled.
- Using a fork scrape the sides down of the spaghetti squash to break up the squash into noodles. Put noodles in a dish, cover and set aside while you make the sauce.
- In a medium saucepan add 1 tablespoon of ghee and 3 sage leaves and sauté on medium heat for about 3 minutes or until fragrant.
- Pour the fragrant butter into a blender and add the Parmesan cheese, onion, garlic, salt and pepper. Remove the butternut squash from the skin by scooping it with a spoon and add it to the blender too.
ROASTED BUTTERNUT SQUASH PASTA SAUCE - FOODNESS GRACIOUS
From foodnessgracious.com
4.4/5 (24)Total Time 1 hr 10 minsCategory Main CourseCalories 165 per serving
- First of all, you'll need a really sharp knife, preferably with a serrated edge. Slice off the top and the bottom of the squash 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 you're left with a white layer of outer peel 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 scoop out the seeds. 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 until tender and can be easily pierced with a sharp knife and then transfer to your high speed blender to puree.
CREAMY BUTTERNUT SQUASH PASTA RECIPE - JESSICA GAVIN
From jessicagavin.com
4/5 (63)Total Time 30 minsCategory EntreeCalories 280 per serving
- Add enough water to the bottom of a medium-sized pot so that it does not rise above the steamer basket.
- Place steaming basket into the pot and then add in the butternut squash. Cover and heat on high, water should be steaming.
- Once the steam builds, cook the butternut squash until tender, about 8 to 10 minutes. Transfer to a blender.
BUTTERNUT SQUASH PASTA SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
4/5 (2)Total Time 25 minsCategory Main CourseCalories 186 per serving
- Place chopped butternut squash in a stock pot and cover with water. Bring to a boil and cook until tender. Drain liquid and transfer squash to a blender. Add 2 cups milk and pulse until smooth.
- Transfer mixture back to pot and add remaining ingredients. Stir over medium heat until cheese is melted and incorporated. Add more milk if needed to reach desired consistency. Serve over cooked pasta noodles.
CREAMY VEGAN BUTTERNUT SQUASH PASTA SAUCE (QUICK + EASY ...
From simple-veganista.com
5/5 (2)Total Time 30 minsCategory SauceCalories 443 per serving
- Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
- Cook: In a large pot, heat oil over medium heat, add shallots and saute 4 minutes or until softened. Add butternut squash, garlic, and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Add milk and optional beans to the pot.
- Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
BUTTERNUT SQUASH PASTA SAUCE - WHITNEYBOND.COM
From whitneybond.com
4.7/5 (3)Total Time 30 minsCategory Main Course, SauceCalories 187 per serving
VEGAN BUTTERNUT SQUASH PASTA SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Butternut Squash RecipesCalories 102 per servingTotal Time 40 mins
- Puree broth (or water) and cashews in a blender until completely smooth, about 1 minute (or about 30 seconds if using a high-powered blender). Set aside.
- Heat oil in a large skillet over medium-high heat. Add onions, garlic and salt; cook, stirring often, until the onions start to brown in spots, 3 to 4 minutes. Reduce heat to medium-low and continue cooking and stirring until the onions are very soft and translucent, about 10 minutes longer.
- Add wine and marjoram (or oregano); increase heat to high and cook, stirring, until the wine is almost completely evaporated. Add squash puree, the cashew mixture and nutmeg; reduce heat to medium-low and continue cooking, stirring, until the sauce is thick, about 3 minutes. Remove from heat and stir in nutritional yeast, if using. Transfer to the blender and puree until completely smooth. (Use caution when pureeing hot liquids.)
BUTTERNUT SQUASH PASTA SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 7Estimated Reading Time 4 minsServings 4Total Time 1 hr
- Place the squash chunks and cloves of garlic on the baking sheet, drizzle with the oil, and sprinkle over the sage. If desired, sprinkle with salt and pepper. Gently toss to coat.
- Bake for 40 minutes, tossing halfway through, or until the squash is tender and easily pierced with a fork. Once done, let cool slightly.
- Place the squash and garlic in a high speed blender or food processor and blend until creamy. Add in the milk and blend to combine. If desired, you can add in a bit more milk or even water if you wish for the sauce to be a bit thinner.
BUTTERNUT SQUASH PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (11)Calories 508 per servingCategory Main Course
- Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
- Remove the bacon from the pan and reserve for later use. Drain most of the fat from the pan, leaving about 2 teaspoons left in the pan.
- Add the onion to the pan. Cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
CREAMY (VEGAN!) BUTTERNUT SQUASH LINGUINE WITH FRIED SAGE ...
From cookieandkate.com
4.6/5 (160)Total Time 55 minsCategory EntreeCalories 380 per serving
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
BUTTERNUT SQUASH PASTA SAUCE - THE COOK REPORT
From thecookreport.co.uk
4.4/5 (29)Total Time 1 hrCategory Main CourseCalories 529 per serving
- Heat the oven to 200°C/400°F. Put the squash quarters on a baking sheet and drizzle with olive oil. Place in the oven and cook for 40 minutes until soft. Leave to cool for a few minutes then blend in a food processor until smooth.
- Melt the butter over a medium heat and add the rosemary sprigs. Cook gently for 5 minutes until the butter has browned slightly then remove the rosemary and set aside. Add the squash puree, crème fraiche, nutmeg, cinnamon and chilli flakes. Season with salt and pepper. Turn the heat to low to keep the sauce warm while the pasta finishes cooking. If the sauce is too thick then you can thin it slightly with extra crème fraiche or some vegetable stock.
- Add the pasta to the sauce along with the spinach and toss well to coat. Serve topped with grated parmesan.
BUTTERNUT SQUASH PASTA SAUCE - HARVEST SQUASH PASTA SAUCE
From howsweeteats.com
4.7/5 (23)Category Main CourseCuisine ItalianTotal Time 1 hr 30 mins
- Heat a large pot over low heat and add the olive oil and butter. Once melted, stir in the onion, salt and pepper. Cook, stirring often, for 20 to 30 minutes, until the onion is caramelized. Stir in the garlic, squash and fresh sage. Cook, stirring often, until squash begins to soften and almost caramelize, 10 to 12 minutes.
- Stir in the tomato paste and cook for 5 minutes more. Add in the diced tomatoes, chicken stock, pumpkin puree, allspice and nutmeg. Bring the mixture to a simmer. Cover and let it simmer for 30 minutes.
- Add in the cream, stir, and simmer for 15 minutes more. At this time, you can either use an immersion blender to puree a bit of the sauce - or you can transfer half of the mixture to a blender and puree until smooth before adding it back to the pot.
SPAGHETTI WITH A ROASTED BUTTERNUT SQUASH SAUCE | SLIMMING ...
From slimmingeats.com
4.5/5 (13)Total Time 55 minsServings 3Calories 541 per serving
- Place the butternut squash in a bowl with the garlic, rosemary, paprika, season well with salt and black pepper and spray with some spray oil. Mix to evenly coat.
LOW-CARB BUTTERNUT SQUASH PASTA - RECIPE - DIET DOCTOR
From dietdoctor.com
4.4/5 (8)Total Time 35 minsCategory MealCalories 417 per serving
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5/5 (5)Category SupperCuisine GlobalTotal Time 1 hr
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From littlebitsof.com
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From plantedinthekitchen.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 153 per serving
BUTTERNUT SQUASH PASTA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 2
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Estimated Reading Time 5 mins
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From veganhuggs.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 489 per serving
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From therecipes.info
BUTTERNUT SQUASH PASTA RECIPES - BBC GOOD FOOD
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