why make this recipe
Creamy Butternut Squash Pasta Sauce is a delightful and comforting option for pasta lovers. With its rich, creamy texture and slightly sweet flavor, it creates a deliciously different sauce that you can feel good about serving. It’s not just tasty; it’s also packed with nutrients from the butternut squash, making it a healthy choice for you and your family. Plus, this sauce is dairy-free, thanks to the coconut milk, which means it’s suitable for various dietary needs.
how to make Creamy Butternut Squash Pasta Sauce
Ingredients :
- 6 Cups Cubed Butternut Squash
- 13.5 Ounces Full Fat Coconut Milk
- 1 Head of Garlic
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 12 Ounces Jovial Brown Rice Penne (Any pasta shape will work with this recipe!)
Directions :
- Start by peeling and de-seeding the butternut squash. Chop it into large cubes and add these to a baking dish.
- Next, cut the top off of a head of garlic. Place the cut side up in the middle of the baking dish. Drizzle olive oil over the squash and garlic, then bake at 375 degrees for about 45-60 minutes.
- When the butternut squash is tender and the garlic is golden brown, remove the pan from the oven. Carefully add the cubed butternut squash, full fat coconut milk, salt, paprika, and roasted garlic into a high-speed blender. (The garlic should squeeze right out of its skin!)
- Blend everything on high until it becomes smooth and creamy. Adjust the salt and paprika to taste!
how to serve Creamy Butternut Squash Pasta Sauce
This creamy sauce is best served over your favorite pasta. Cook the pasta according to the package instructions, then toss it with the butternut squash sauce until well combined. You can garnish it with freshly cracked black pepper or additional paprika if desired. It’s perfect for a cozy dinner or an impressive meal for guests.
how to store Creamy Butternut Squash Pasta Sauce
You can store any leftover sauce in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. The sauce can be frozen in freezer-safe containers for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it gently on the stove or in the microwave.
tips to make Creamy Butternut Squash Pasta Sauce
- To make peeling and cutting the butternut squash easier, you can microwave it for a minute or two to soften the skin.
- Don’t skip the roasting! Roasting the butternut squash and garlic enhances their flavors and sweetness.
- Feel free to adjust the spices to match your taste. A little nutmeg or cinnamon can add a nice warmth to the sauce.
variation
You can add cooked vegetables, such as spinach, kale, or mushrooms, to the sauce for extra flavor and nutrients. Additionally, consider mixing in some cooked protein, like chicken or chickpeas, for a more filling meal.
FAQs
Can I use a different type of milk instead of coconut milk?
Yes, you can use almond milk or any other non-dairy milk, but keep in mind that it may alter the creaminess and flavor slightly.
Is this sauce suitable for meal prep?
Absolutely! This sauce stores well, making it great for meal prep. You can easily make it in advance and use it throughout the week.
Can I add cheese to this sauce?
If you’re not following a dairy-free diet, adding Parmesan cheese can enhance the flavor and add extra creaminess to the sauce. Just mix it in after blending.
Creamy Butternut Squash Pasta Sauce
Ingredients
Main ingredients
- 6 cups Cubed Butternut Squash Peeled and de-seeded
- 13.5 ounces Full Fat Coconut Milk
- 1 head Garlic Cut the top off before roasting
- 2 tablespoons Olive Oil For drizzling
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Paprika Adjust to taste
- 12 ounces Jovial Brown Rice Penne Any pasta shape will work
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and de-seed the butternut squash, then chop it into large cubes.
- Place the cubed butternut squash in a baking dish.
- Cut the top off of the head of garlic and place it cut side up in the middle of the baking dish.
- Drizzle olive oil over the squash and garlic.
- Bake in the oven for about 45-60 minutes or until the squash is tender and the garlic is golden brown.
Making the Sauce
- Once roasted, carefully add the cubed butternut squash, full-fat coconut milk, salt, paprika, and roasted garlic into a high-speed blender.
- Blend on high until smooth and creamy. Adjust seasoning to taste.
Serving
- Cook your favorite pasta according to the package instructions.
- Toss the cooked pasta with the butternut squash sauce until well combined.
- Garnish with freshly cracked black pepper or additional paprika if desired.