Butternut Squash Pasta Sauce Recipe 😍🍝

It's squash season! Pasta sauces and soups are some of my favourite ways to use butternut squash. This sauce is a great spin on Mac n Cheese and is my new go-to fall comfort food dish 😉

Ingredients

• 3 Cups Butternut Squash (approx. ½ Squash)

• 1 Cup Milk

• ½ Apple, Peeled and Diced

• 1 tsp Paprika

• 1 tsp Basil

• 1 tsp Oregano

• ½ tsp Garlic Powder

• ½ tsp Onion Powder

• ½ tsp Salt

• Pepper to taste

• 1 ½ tbsp Olive Oil

• 2 tbsp Pasta Water (optional)

• ¼ Cup Broth (chicken or vegetable)

• ⅓ Cup Mozarella, Shredded

• ½ Cup Aged Cheddar, Shredded

• ¼ Cup Parmesan, Grated

Directions

1. Roasting butternut squash: Preheat oven to 425. degrees. Cut squash in half (length wise), scoop out the seeds, peel, and chop off the top and bottom. Slice into 1-2 inch chunks and transfer to a roasting pan. Drizzle olive oil and sprinkle with salt. Roast for 35-40 minutes or until soft in the centre. Set aside to cool.

2. Once you have roasted your squash, transfer 3 cups into a food processor and blend until smooth.

3. Add in 1 cup of milk, ½ an apple (peeled and diced), 1 ½ tbsp of olive oil, and spices (paprika, basil, oregano, garlic powder, onion powder, salt, and pepper). Continue to blend in ingredients as you add them to the squash mixture.

4. Transfer mixture to a medium sized sauce pan on medium-low heat. (If you are cooking pasta at the same time, option to add 2 tbsp of pasta water to your sauce - this will add flavour and thicken the sauce) Stir in ⅓ Cup of Mozzarella and Cheddar and ¼ Cup of Parmesan. Stir on medium-low heat until cheese is melted and fully combined.

5. If your sauce is too thick, add in ¼ cup of chicken/vegetable broth and/or ¼ cup of milk. If you want your sauce to taste less ’squashy’, go ahead an add another ¼ cup of cheddar. Stir on low heat until fully combined.

6. Ready to serve your your favourite noodles! (I cooked macaroni and shells with sautéed onions, mushrooms, broccoli, and zucchini)
   

Enjoy!!