Creamy Butternut Squash Pasta Sauce
With this Creamy Butternut Squash Pasta Sauce, you get that creamy comforting flavour, but with added vitamins too and it's super tasty!
Servings: 2 people
Calories: 341kcal
Ingredients
- 1 kg Butternut squash peeled and cut into chunks
- 1 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
- 0.5 teaspoon Cinnamon
- 2 Garlic clove crushed
- 2 tablespoon Creme fraiche
- 100 ml Vegetable stock
- 30 g Parmesan grated
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 1 kg Butternut squash, 1 tablespoon Olive oil, 0.5 teaspoon Cinnamon and 1 pinch Sea salt and ground black pepper to a roasting tray. Mix so all the cubes are coated and roast for 30 minutes.
- Add the roasted butternut squash to a blender and blend until smooth.
- Put the blended squash into a pan with 2 Garlic clove, 2 tablespoon Creme fraiche, 100 ml Vegetable stock and 30 g Parmesan and heat through (about 2 minutes).
Notes
- Top the finished dish with pine nuts for some added crunch.
- Butternut squash has a naturally sweet taste, and you can add to that by swapping the onions for shallots.
- You can make these pasta sauce even creamier by stirring through some creme fraiche or cream cheese.
- For extra flavour, roast the butternut squash with finely chopped fresh sage. It compliments the butternut squash perfectly.
- If you want to keep this vegetarian, make sure to use a vegetarian hard cheese. Most supermarket own brand Italian hard cheese is vegetarian.
Nutrition
Serving: 1portion of sauce | Calories: 341kcal | Carbohydrates: 55g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 490mg | Potassium: 1805mg | Fiber: 10g | Sugar: 12g | Vitamin A: 53451IU | Vitamin C: 106mg | Calcium: 442mg | Iron: 4mg
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