Fall in Love With This "Buttery" Pasta Sauce
Oct 20, 2016
Have you ever had Butternut Squash Pasta Sauce before??? It is incredibly popular this time of year and you may have even seen it on the menu at a 4 or 5-Star restaurant!
Well before you think about heading to a restaurant just know that you don't have to in order to try it.
Now you can of course find and buy a jar off the shelf this time of year for quite the hefty price tag OR you can make it yourself!!
If you are a penny pincher like me than you will love this recipe because it makes far more pasta sauce than 1 jar would if you bought the pre-made stuff! Enjoy.
Butternut Squash Pasta Sauce
Prep/Cook Time: 25 minutes Number of Servings: 6 servings
- 1 medium sized butternut squash, seeds removed, peeled & cooked (can also buy 3-12oz bags of frozen butternut squash & thaw it)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 chopped red or yellow bell pepper
- 1 medium chopped onion
- 2 to 3 cloves of garlic, minced
- 3 stalks of celery, chopped
- 8 oz can of tomato paste
- 3 cups low sodium broth
- 1/4 cup milk or Greek yogurt
- Pepper to taste
- 1/2 tsp Cayenne Pepper
- 1 tsp Parsley
- 1 tsp Oregano
- Greek Seasoning, to taste
- 2 tablespoons Parmesan for garnishing
- In a large soup pot over medium heat melt butter & olive oil together. Add the bell pepper, onion, garlic & celery to the pan and cook until soft.
- Add the cooked butternut squash to the pan along with the tomato paste.
- Add broth, milk or Greek yogurt and stir to combine.
- Next add in the herbs and spices and bring to a simmer for about 15 minutes.
- Using an immersion blender puree all ingredients until it resembles a thicker version of spaghetti sauce. Or in batches, puree using a blender (be careful not to overfill or get steam burned).
- If you prefer a thinner sauce you can add a little more chicken broth.
- Top with fresh Parmesan cheese and adjust seasonings if needed. Serve on top your favorite pasta noodle with cooked Italian turkey or chicken sausage.
- Add some fresh spinach for added color and vitamins
- Want more texture to the sauce then add some mushrooms or leave some of the butternut squash in chunks rather than pureeing all of it!
Nutrition Facts (per serving):
Calories: 189 Protein: 6gm Total Carbohydrates: 34gm Fiber: 9gm
Total Fat: 5.3gm Cholesterol: 7mg Sodium: 407mg
Melanie Kluzek, Registered Dietitian for County Market
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