This fresh butternut squash pasta sauce recipe is so easy to make and with simple ingredients. It is creamy, flavorful, and the perfect fall comfort food.
15ouncecan no-salt-added white beans, rinsed and drained
¼teaspoonnutmeg
Stir in: yogurt, shredded cheese like parmesan
Instructions
Preheat oven to 400°F. Line a large baking sheet with parchment paper or baking mat.
Prep the vegetables - Slice butternut squash in half lengthwise. Scoop out the seeds. Slice a whole onion into quarters. Leave the garlic cloves in their skin.
Roast the vegetables - rub oil all over the butternut squash and drizzle some over the onion and garlic. Place butternut squash cut side down onto baking sheet pan along with onion and garlic cloves. Roast for 30-45 minutes, until squash is fork tender.
Once slightly cooled, add all the roasted veggies to the food processor or blender along with the rest of the ingredients.
Blend until smooth. Pour into a pan and heat over medium low heat for several minutes until heated through.
Add cooked pasta. Stir in some yogurt or cheese, like ricotta cheese or parmesan cheese.
Notes
Since roasting the vegetables is what takes the longest, feel free to prep over the weekend for a super easy weeknight meal.
Store leftovers in the refrigerator for up to 5 days and in the freezer for up to 3 months (See storage suggestions section above).