Butternut Squash Pasta Sauce
Servings: 6 servings (2 cups total)
Calories: 169cal
Ingredients
- 2 pounds butternut squash
- 1 medium shallot
- 4 Tablespoons olive oil divided
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 bulb roasted garlic
- ½ cup chicken broth
- ¼ cup half and half
Instructions
- Preheat oven to 425 F.
- Slice both ends of the butternut squash. Peel the outer skin of the squash. We do this by standing the squash on the flat bottom then running a knife down the sides.
- Cut the squash in half lengthwise and remove the seeds. Cut squash into 2-inch cubes and place in a large mixing bowl.
- Add 3 tablespoons of the olive oil and toss with the cubes. Sprinkle with garlic salt and black pepper and toss to distribute seasoning.
- Move squash to a baking sheet and set aside.
- Add shallots to a small mixing bowl and pour in the remaining olive oil. Make a bowl out of foil and add the shallots to it.
- Place the foil bowl of shallots on the baking sheet with the squash and roast in the preheated oven for 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Add squash, shallots, garlic, chicken broth, and half of the half and half to the mini food chopper and blend until smooth. The mixture will be fairly thick.
- Allow to cool before storing. Store sauce in a jar or container with a lid in the refrigerator for up to a week.
Notes
- We use our roasted garlic for this recipe. If you decide to use jarred roasted garlic instead, measure out 3 tablespoons.
- A garlic bulb is also known as a head of garlic.
Nutrition
Serving: 1serving (1/3 cup) | Calories: 169cal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 473mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16109IU | Vitamin C: 32mg | Calcium: 87mg | Iron: 1mg
