Butternut Squash Parmesan Sauce
A creamy and delicious butternut squash sauce that elevates any pasta dish, packed with nutrients and flavor.
Ingredients
For the Sauce
- 1 each butternut squash (about 2 1/2 pounds) Look for a squash with smooth skin and heavy for its size.
- 1 pound pasta Any pasta shape can be used.
- 1 tablespoon extra virgin olive oil
- 1/3 cup chopped shallots or onions
- 1/4 cup freshly grated Parmesan cheese For best flavor use freshly grated.
- 1/3 cup sour cream or Greek yogurt Use yogurt for a tangier taste.
- 1/8 teaspoon grated nutmeg
- 1 tablespoon chopped parsley (for garnish) Adds color and flavor.
- 1 teaspoon salt Adjust to taste.
- Pepper Add to taste.
- 1 cup water (as needed to thin the sauce) Usually about 1 cup.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut the butternut squash lengthwise in half, remove the seeds, and place it cut side down in a baking dish with 1/4 cup of water.
Cooking the Squash
- Bake the squash for about 40 minutes or until tender. Allow it to cool for 10 minutes.
- Scoop out the flesh and place it in a blender, discarding the skins.
Making the Sauce
- In a skillet, heat olive oil over medium heat, and sauté the shallots for 2-3 minutes until browned.
- In the blender, add the sautéed shallots, 1 cup of water, Parmesan cheese, 1 teaspoon of salt, and grated nutmeg. Blend until smooth.
- Pour the blended sauce into a pot over low heat and stir in the sour cream or Greek yogurt.
Cooking the Pasta
- In a separate pot, bring salted water to a boil and cook the pasta until al dente, usually about 8-10 minutes.
- Drain the pasta, reserving a bit of the pasta water.
Combining and Serving
- Mix the drained pasta with some of the sauce to coat, and serve topped with more sauce and garnished with parsley.
Notes
Consider adding herbs like thyme or sage for additional flavor or blending in nuts for texture. The sauce can be frozen for later use.