19 The best Creamy Butternut Squash Pasta Sauce delicious & tasty!

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Bon Appetit's recipe called for pancetta and chicken broth, but I knew I could easily make it vegetarian and. We've served out creamy butternut squash pasta sauce with linguini, but you can experiment with any other pasta you like. Crispy sage adds a punch of flavour and refined feel to this simple pasta dish.

Provide Butternut Squash.
Prepare Olive oil.
Prepare Water.
Use box Gluten Free Penne pasta.
Prepare Butter.
Prepare Chicken broth.
You need to prepare and half.
Use onion minced.
Use large cloves garlic minced.
Provide Sun dried tomatoes cut up (as many as you like).
You need to prepare Salt and pepper.
Provide Cavender's Greek Seasoning.
Use Pasta water.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 when you start cooking and once more at the very end. Your palate are the ultimate guide here, so taste often.

Heat oven to 400 degrees and cut both squash in half then scoop out the seeds.
Drizzle with olive oil and sprinkle with salt and pepper.
Place squash face down on baking tray with about a half a cup of water.
Roast for 50-60 minutes.
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.
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.
Mash squash with a potato masher and turn the heat to LO on the stove top.
Add chicken broth, half and half, sun dried tomatoes, onion, garlic and Cavender's and continue to stir until desired creaminess.
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!!.

Drain your pasta and toss in as much sauce as you'd like. 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 has a naturally creamy texture when blended, so we have put that to good use. If you don't usually like butternut squash, give this a try as it might just change your mind.

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