Butternut Squash Pasta Sauce

(Yields: 5 servings; 201 kcal, 16.7g fat, 13g carb, 2.7g pro per 1/2 cup serving)


  • 1 medium butternut squash
  • 1/8 cup olive oil
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 4 tbsp butter
  • 2 cups vegetable broth


  1. Preheat oven to 395 degrees F. Cover a large baking sheet with parchment paper.
  2. Peel the squash and discard the seeds. Chop into 1-inch cubes and transfer to a large bowl.
  3. Add the olive oil, garlic, salt and pepper. Toss to coat.
  4. Transfer squash to pan and roast for 40 minutes. Toss halfway through cooking.
  5. Transfer cooked squash to blender and add brown sugar and broth.
  6. Blend on low, then increase speed until smooth.
  7. Add butter and blend.
  8. Taste sauce and add more salt and pepper to taste.
  9. If sauce is too thick, add more broth
  10. To serve, toss 1/4 to 1/2 cup sauce with cooked pasta. Top with grated Parmesan cheese.

This sauce can be kept in the fridge for 3-5 days, or frozen for up to 3 months.

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