Creamy Butternut Squash Sauce with Fettuccini
This Creamy Butternut Squash Sauce is a delicious vegetarian sauce that's incredibly easy to make. Simply roast vegetables and blend it all together! You can make it ahead or eat right away, but either way it's a great use of sweet squash.
Print
Pin
Servings: 4 servings
Ingredients
- 1 lb pasta
- 1 medium butternut squash 1 lb cubed squash
- 1 small yellow onion
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 teaspoon Salt
- ½ teaspoon pepper
- 1 ½ cups vegetable broth
- 1 cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ cup parmesan cheese
- ¼ cup pasta water
- 1 tablespoon fresh thyme
Instructions
- Preeat oven to 425℉
- Cut the butternut squash into 1 inch cubes and roughly chop the onion. Toss with the garlic cloves, olive oil, salt, pepper, nutmeg, and cinnamon.
- Roast for 40-45 minutes until the squash is tender.
- Blend together the roasted vegetables (everything you baked - squash, onion, garlic), vegetable broth, and cream until smooth. Important: let the roasted vegetables cool completely.Note: If you don't wait until the vegetables are completely cool, only blend them with the vegetable broth. Add the cream later when you are warming up the sauce on the stovetop.
- Cook your favorite pasta in salted boiling water to al-dente. Reserve ½ cup of pasta water.
- In the meantime, in a large pot warm your sauce over medium heat on the stovetop and mix in the grated parmesan cheese Note: now is the time to add the cream if you did not add it before.
- Add the pasta along with ¼ cup pasta water to the pot with the sauce and mix to combine. Add more pasta water as needed to thin the sauce.
- Serve with fresh thyme and more parmesan cheese.
Nutrition Estimate
Calories: 821kcal | Carbohydrates: 114g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 86mg | Sodium: 1074mg | Potassium: 1032mg | Fiber: 8g | Sugar: 9g | Vitamin A: 21129IU | Vitamin C: 46mg | Calcium: 250mg | Iron: 3mg