Description
Butternut squash ravioli sauce is a creamy, autumn-inspired delight that transforms your pasta into a comforting dish. Ideal for family dinners or date nights.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups mashed)
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream (or cashew cream for vegan option)
- 6 fresh sage leaves, chopped
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash and scoop out the seeds. Roast cut-side down on a parchment-lined baking sheet for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add minced garlic and chopped sage; sauté until fragrant.
- Once the squash is cool enough to handle, scoop out the flesh into a bowl and mash until smooth.
- Add the mashed squash to the skillet with garlic and sage, then stir in vegetable broth until well combined.
- Pour in the heavy cream while stirring continuously. Season with salt and pepper to taste.
- Serve over your favorite pasta or toss with roasted vegetables.
Notes
- Customize your sauce by adding red pepper flakes for heat or incorporating sautéed greens like spinach or kale.
- For optimal flavor, choose fresh herbs and high-quality vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup sauce (120g)
- Calories: 250
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg