Creamy Butternut Squash Pasta Sauce
This is a creamy butternut squash pasta sauce that is made with roasted fresh butternut squash, carrots, tomato, spices like garlic and basil, and cream.
Ingredients
- 2 pounds Butternut Squash
- 2 Large Carrots
- 1-2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 15 ounce Can of Tomato Sauce
- 2-14 ounce Cans of Chicken Broth
- 1 teaspoon Basil
- ½ cup Heavy Whipping Cream
Instructions
- Preheat oven to 450℉. Line a baking sheet with aluminum foil.
- Peel the entire butternut squash and trim the ends. Slice in half lengthwise and spoon out the seeds from the center of each half. Dice the squash into 1" pieces and place on the baking sheet.
- Peel and dice carrots into ½" coins. Add to the baking sheet. Toss the squash and carrots with olive oil, garlic powder, onion powder, salt, and black pepper.
- Bake the carrots and butternut squash in the oven for 20 minutes. They should be mushy and easy to blend. While they're still hot, add them to a blender or food processor. Add chicken broth and blend until smooth.
- Cook pasta of your choice to al dente according to package directions.
- Pour the pureed pumpkin and carrots into a large pot over the stove on medium heat. Add tomato sauce, basil, heavy whipping cream, and salt and black pepper to taste. Bring to a simmer.
- Serve the sauce with pasta and top with fresh grated Parmesan.
Nutrition
Calories: 185kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 785mgPotassium: 840mgFiber: 5gSugar: 7gVitamin A: 20070IUVitamin C: 38mgCalcium: 105mgIron: 2mg