Easy Butternut Squash Pasta Sauce

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)

1 medium onion, chopped

3 garlic cloves, minced or pressed

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

3 cups chicken broth

2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)

Directions

Saute the squash, onion, garlic, and sage

Heat the oil In a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, occasionally stirring, until onion is soft and translucent, about 10 minutes.

Add broth & simmer

Add the broth. Increase the heat to bring the liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Cool slightly and puree

Let cool slightly, then purée everything in a blender until very smooth. Season with additional salt and pepper.

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in the cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt, and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.

Nutrition

• Serving Size: 1/2 cup sauce
• Calories: 86
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 268 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 3 g