Butternut Squash Pasta Sauce


Is this not just the most autumnal dish?
Blue bowl of butternut squash pasta sauce with spinach on marble background
We tend to eat a lot of butternut squash as soon as the temperature starts to drop. Not only is it in season, it’s also got a flavour that screams autumn to me.
This pasta sauce has a creamy sweetness from the squash and creme fraiche plus it’s got a lovely herby flavour thanks to the rosemary sprigs which are fried gently in butter at the start of the cooking process.
I threw some spinach in there too which helps to break up the creaminess a little bit and helps up the healthiness a little bit. Obviously we need to be upping those vitamins since it’s now officially cold season!
Overhead shot of a white pot of butternut pasta with spinach on a cream cloth
Close up of a blue bowl of squash pasta sauce on a marble background

Why we love this butternut squash pasta sauce…

It’s full of autumn flavour from the creamy butternut squash and fresh rosemary which makes it perfect for this time of year.
This is a delicious vegetarian recipe which is great for your meat free days.
It’s such an easy recipe to make with minimal hands on time which makes it such a great weeknight dinner.
You can easily make this recipe vegan by leaving out the creme fraiche or switching it for a little coconut milk.
Overhead shot of butternut squash sauce with pasta in a blue bowl
Autumn pasta with spinach on a marble background

Butternut Pasta Sauce Ingredients

Butternut Squash: Or if you prefer you could try a different winter squash.
Butter: Makes the base of the sauce.
Rosemary: Gently fried to flavour the butter before making the rest of the sauce.
Creme Fraiche: I like the creamy tang this adds to the sauce but you could switch it for coconut milk if you want it to be vegan.
Spices: I like to add a pinch each of cinnamon and nutmeg to get that warming richness.
Parmesan: I like to add a sprinkling of grated parmesan to this dish before serving to add a much needed touch of saltiness.


Creamy butternut squash pasta with spinach in a white pot
Blue bowl of squash pasta sauce on a marble background

How to make butternut squash pasta sauce

Roast the squash: Place the squash pieces on a baking sheet, drizzle with olive oil and bake in the oven for 40 minutes. Leave to cool slightly then blend until smooth.
Make the sauce: Melt the butter in a saucepan then add the rosemary and fry gently for 5 minutes then remove the rosemary. Add the squash, creme fraiche, cinnamon, nutmeg and salt and pepper.
Finish the dish: Move cooked pasta from the water to the sauce and stir to coat. Serve topped with parmesan.
Equipment you need to make this recipe…


Overhead shot of butternut squash pasta sauce with spinach in a blue bowl

Butternut Squash Pasta Sauce

Butternut squash pasta sauce is the perfect autumn comfort food recipe. This creamy vegetarian pasta sauce made from roasted squash is flavoured with fresh rosemary for a warming dinner.

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 529kcal
Author: Amy Fulwood

Ingredients

  • 1 Butternut Squash peeled and quartered
  • 2 tbsp Butter
  • 3 sprigs Rosemary
  • 4 tbsp Crème Fraiche
  • Pinch Cinnamon
  • Pinch Nutmeg
  • Salt and Pepper
  • Pinch Chilli Flakes
  • 300 g Fresh Spinach
  • Parmesan to serve
  • 400 g Pasta
UK Measures - US Measures

Instructions

  • Heat the oven to 200°C/400°F. Put the squash quarters on a baking sheet and drizzle with olive oil. Place in the oven and cook for 40 minutes until soft. Leave to cool for a few minutes then blend in a food processor until smooth.
  • Put a pot of salted water on to get to a boil. Cook the pasta according to packet instructions.
  • Melt the butter over a medium heat and add the rosemary sprigs. Cook gently for 5 minutes until the butter has browned slightly then remove the rosemary and set aside. Add the squash puree, crème fraiche, nutmeg, cinnamon and chilli flakes. Season with salt and pepper. Turn the heat to low to keep the sauce warm while the pasta finishes cooking.
  • Add the pasta to the sauce along with the spinach and toss well to coat. Serve topped with grated parmesan.
Nutrition Facts
Butternut Squash Pasta Sauce
Amount Per Serving
Calories 529 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 73mg3%
Potassium 900mg26%
Carbohydrates 97g32%
Fiber 7g28%
Sugar 7g8%
Protein 15g30%
Vitamin A 20181IU404%
Vitamin C 39mg47%
Calcium 124mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!
Like the look of this recipe? Make sure you pin it for later!
Pinterest image of butternut squash pasta sauce with text overlay

Source

Komentar

Posting Komentar

Postingan populer dari blog ini

COOKIE DOUGH CAKE

Gambar
This cake is the ULTIMATE cookie dough lovers dessert. This cookie dough cake has a sweet and buttery vanilla chocolate chip cake with globs of cookie dough baked into each layer. These 3 layers are stacked and smothered in cookie dough buttercream then doused in silky chocolate ganache. If you have a major sweet tooth, this cake is for you! The Ultimate Cookie Dough Cake This cake is not for the faint of heart. It’s rich, sweet, and comprised of a super rich and buttery cake AND globs of cookie dough. But with that being said, it’s the perfect cake to bake for special occasions because it is an absolute show stopper. No one expects cookie dough AND cake to be in a single bite. There are 4 major parts to this cake that help make it the BEST cookie dough cake: Part 1: Cookie dough globs – Making the cookie dough is the first step in this recipe because it’s pressed into the cake layers and used as decoration on top of the cake, therefore it needs to chill before adding it to the cake. ...
Baca selengkapnya

Black Magic Cake Recipe

Gambar
I hаvе mаdе this саkе mаnу tіmеѕ and іt іѕ thе vеrу bеѕt chocolate саkе I’vе ever еаtеn. Yоu саn uѕе dаrk сосоа powder fоr a richer tаѕtе. Thіѕ саkе іѕ crazy gооd. It dоеѕn’t nееd ісіng. I hаvе аlѕо dоnе thіѕ as individual cakes ѕеrvеd іt wіth a сhосоlаtе wine ѕаuсе іnjесtеd іntо it аnd a dоllор оf fresh whipped cream. Blасk Mаgіс Cаkе ( Bеѕt Chocolate Cake )  Cооk tіmе: 40 Mіn  Prер tіmе: 15 Mіn  Ingrеdіеntѕ:   1 3/4 c all purpose flоur 2 c ѕugаr 3/4 c cocoa powder 2 tsp bаkіng ѕоdа 1 tѕр bаkіng роwdеr 1 tsp ѕаlt 2 еggѕ 1 c ѕtrоng black coffee, cooled 1 c buttеrmіlk 1/2 c vеgеtаblе oil 1 tsp rеаl vanilla еxtrасt   CHOCOLATE FROSTING: 1/2 c mаrgаrіnе, ѕоftеnеd 2 оz mеltеd unѕwееtеnеd сhосоlаtе, cooled 3 c powdered ѕugаr 3 Tbѕр milk 2 tѕр rеаl vanilla еxtrасt     Dіrесtіоnѕ: 1. Combine flоur, sugar, cocoa, bаkіng ѕоdа, baking powder, аnd ѕаlt in a large mіxіng bоwl оr stand mіxеr. 2. Add eggs, соffее, buttermilk, оіl, аnd vаnіllа. Beat at mеdіum speed f...
Baca selengkapnya

MEXICAN STREET CORN PASTA SALAD

Gambar
This Mexican Street Corn Pasta Salad recipe is perfect for summer entertaining with friends and family. Tossed in a flavorful chili lime dressing , this pasta salad recipe holds up well to hot summer days and nights. But it can be made any time of year with the help of three different types of corn (frozen, fresh, or canned) and a number of variations! It is hot here in Vermont! I mean, super hot. Some days, I just can’t even think about taking a stroll outside. But all this warm weather sure makes me crave the flavors of summer. And the one ingredient that makes me think of all things summertime – corn. Sweet, golden yellow, juicy corn. It’s beautiful this time of year and I just can’t get enough. Which is why my challenge was to come up with more and more recipes featuring this superb vegetable. So I took some inspiration from my three delicious corn recipes – Mexican Corn On The Cob , Mexican Street Corn Salad with Avocado , and Corn Salad with Black Beans . But I wanted more ...
Baca selengkapnya