Butternut Squash Pasta Sauce

Butternut Squash Pasta Sauce Recipe

Two weeks ago today I was on a flight back from my first trip to Seattle where I was visiting one of my best friends Ashley!

There was football watching, beer tastings, rainbows, rope swings, Oktoberfest, Pike Place Market, and of course, lots and lots of delicious food!

Blogger Whitney Bond in Seattle

{You can catch all of my Seattle foodie fun on Instagram @WhitneyBond}

One restaurant that was recommended by several people was How To Cook A Wolf. I was immediately intrigued by the name, and since so many people, both personal friends and my awesome Instagram followers, told me that I had to go there, I decided to check it out on my last night in town.

We ordered Polenta Fritters with Ricotta, Sage & Chestnut Honey {as seen on Instagram}, Beef Carpaccio and Butternut Squash Agnolotti with Brown Butter, Sage and Amaretto Cookie. Everything was amazing, and I knew that I wanted to come home and create a new recipe inspired by the meal.

Butternut Squash Pasta Sauce Recipe

Well, it just so happens that they give a bag of fresh pasta to every customer as they leave the restaurant. Say what? I thought that was the most awesomely delicious and thoughtful thing ever, so of course I had to come home and create a dish with the pasta inspired by our dinner at How To Cook a Wolf.

Butternut Squash Pasta Recipe

I decided to make Butternut Squash Pasta Sauce to toss with the pasta. Inspired by their Amaretto Cookie crumble on the Butternut Squash Agnolotti, I topped the dish with crushed candied walnuts for a little crunch and sweetness!

Butternut Squash Pasta Sauce Recipe

The Butternut Squash Pasta Sauce is vegan and gluten free, it can be tossed with pasta, spaghetti squash or zucchini noodles and topped with your choice of parmesan cheese, candied walnuts or fried sage. I added a little bit of each for a super flavorful pasta dinner!

Butternut Squash Pasta Sauce Ingredients

Ingredients

  • 2 tbsp olive oil
  • ½ cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 ½ lbs butternut squash (peeled, de-seeded & cubed)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ⅛ tsp ground nutmeg
  • 6 fresh sage leaves (chopped)
  • 2 cups vegetable broth

Serve with

  • pasta, spaghetti squash or zucchini noodles
  • candied walnuts (chopped)
  • parmesan cheese (grated)
  • fried sage leaves

Add the olive oil to a deep skillet or dutch oven over medium heat. Add the onion and saute 3-5 minutes, add the garlic and saute for an additional minute. Add the squash.

Butternut Squash Pasta Sauce Recipe

Saute 4-6 minutes. Add the salt, pepper, nutmeg and sage. 

Butternut Squash Pasta Sauce Recipe

Pour the vegetable broth over the squash. Cover the pan and cook the squash until it’s fork tender but not falling apart, about 8-10 minutes.

Once the squash is tender, transfer all of the ingredients from the pan to a food processor or blender.

Butternut Squash Pasta Sauce Recipe

Blend until smooth.

Butternut Squash Pasta Sauce Recipe

To use the sauce immediately, toss it with pasta and top with whatever toppings you would like, such as parmesan cheese, candied walnuts or fried sage.

Butternut Squash Pasta Recipe

You can also allow the sauce to cool, then transfer to mason jars or a plastic container and store in the refrigerator until ready to use.

Butternut Squash Pasta Sauce Recipe

Such a simple and scrumptious pasta sauce twist for fall!

Butternut Squash Pasta Recipe

♣ Vegetarian Option: This recipe is vegetarian (the sauce is also vegan).

♦ Gluten Free Option: This sauce recipe is gluten free (always make sure the vegetable broth used is gluten-free.) Serve with gluten free pasta, spaghetti squash or zucchini noodles.

Butternut Squash Pasta Sauce

Total Time: 30 minutes

Yield: app 4 cups pasta sauce

Butternut Squash Pasta Sauce

Ingredients

  • 2 tbsp olive oil
  • ½ cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 ½ lbs butternut squash (peeled, de-seeded & cubed)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ? tsp ground nutmeg
  • 6 fresh sage leaves (chopped)
  • 2 cups vegetable broth
  • Serve with
  • pasta, spaghetti squash or zucchini noodles
  • candied walnuts (chopped)
  • parmesan cheese (grated)
  • fried sage leaves

Instructions

  1. Add the olive oil to a deep skillet or dutch oven over medium heat.
  2. Add the onion and saute 3-5 minutes, add the garlic and saute for an additional minute.
  3. Add the squash, saute 4-6 minutes.
  4. Add the salt, pepper, nutmeg and sage.
  5. Pour the vegetable broth over the squash.
  6. Cover the pan and cook the squash until it’s fork tender but not falling apart, about 8-10 minutes.
  7. Once the squash is tender, transfer all of the ingredients from the pan to a food processor or blender.
  8. Blend until smooth.
  9. To use the sauce immediately, toss it with pasta and top with whatever toppings you would like, such as parmesan cheese, candied walnuts or fried sage.
  10. You can also allow the sauce to cool, then transfer to mason jars or a plastic container and store in the refrigerator until ready to use.
http://whitneybond.com/2015/10/05/butternut-squash-pasta-sauce/