Recipe: Yummy Creamy Butternut Squash Pasta Sauce

Creamy Butternut Squash Pasta Sauce. This classic, vegan Roasted Butternut Squash Sauce with sage is a delicious accompaniment to your favorite pasta! It's healthy, surprisingly easy to make and need I say absolutely delicious! Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine.

My butternut squash pasta sauce relies on a nut or dairy fat to help balance the starch, creating a creamy, almost cheese-like texture that is marked with a hint of the squash's sweetness. I gave the option of including cashew, almond or dairy to allow for different preferences. Butternut squash is a true favorite of many, and it makes good sense. You can cook Creamy Butternut Squash Pasta Sauce using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Creamy Butternut Squash Pasta Sauce

1. You need 2 of Butternut Squash.
2. It's of Olive oil.
3. It's of Water.
4. You need 12 oz of box Gluten Free Penne pasta.
5. It's of Butter.
6. You need of Chicken broth.
7. You need Half of and half.
8. Prepare 1/4 of onion minced.
9. It's 2 of large cloves garlic minced.
10. It's of Sun dried tomatoes cut up (as many as you like).
11. It's of Salt and pepper.
12. Prepare of Cavender's Greek Seasoning.
13. It's of Pasta water.

Not only is it a super comforting, buttery, melt-in-your-mouth kind of vegetable, but it's also surprisingly delicious as a pasta sauce! And it's so creamy that additional cream isn't even needed. Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall! Butternut squash always makes me think of the song, 'Build Me The sauce is rich and creamy…without any butter or cream!

Creamy Butternut Squash Pasta Sauce instructions

1. Heat oven to 400 degrees and cut both squash in half then scoop out the seeds.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Place squash face down on baking tray with about a half a cup of water.
4. Roast for 50-60 minutes.
5. Take out oven and cool for 10 minutes then turn over and scoop out roasted squash and place into a pot on the stove with some butter.
6. Meanwhile boil your pasta in another pot (save one cup of the pasta water) and saute the onion and garlic and cut up your sun dried tomatoes.
7. Mash squash with a potato masher and turn the heat to LO on the stove top.
8. Add chicken broth, half and half, sun dried tomatoes, onion, garlic and Cavender's and continue to stir until desired creaminess.
9. When pasta is done, drain and add to the squash mixture. Add some pasta water to make it stick to the penne.Turn off heat and place top on the pot to let the pasta absorb the sauce !! 💗💗💋😘💗💗😋😋Serve immediately and ENJOY!!.

Who would have thought a big orange squash could create such a decadent sauce? Or Brown Butter Alfredo Sauce drool. This sauce is made from sweet butternut squash and makes my heart *and tummy* happy. If you want it particularly creamy and velvety which you DO, stir in some parmesan cheese and heavy cream. Drain your pasta and toss in as much sauce as you'd like.