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Squash Pasta Sauce

  • Pastas
Yield: Sauce for 2 lbs pasta


  • 1 onion, chopped
  • 1 butternut squash, sliced
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1½ c stock
  • ⅓ c grated parmesan
  • ½ c milk
  • 3 Tbsp olive oil


Toss slices of squash in oil, salt, and pepper, and roast in a 350 degree oven for about 40 minutes, or until tender. Alternately, steam for about 30 minutes. (This doesn't taste as good, but is a little easier.) Let the squash cool, then scrape the pulp into a bowl and set aside.
Sauté onions and garlic in olive oil until translucent. Add squash pulp and simmer for about 5 min. Add the stock and simmer 5 min. Add the rosemary and simmer until desired thickness.
Using an immersion blender or food processor, blend until the sauce is smooth. Put it back in the pan and add the milk, stirring. Salt and pepper to taste. Cook another 3 minutes.
Stir in the parmesan cheese and serve over penne pasta with more grated parmesan on top.

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