Butternut Squash Pasta Sauce recipe

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Ingredients

1 medium butternut squash - peeled, seeded, and cubed
3 cups water, divided
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pinch dried oregano, or to taste
1 pinch crushed red pepper, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Nutrition Info

114.2 calories
carbohydrate: 20.2 g
cholesterol: 4.4 mg
fat: 3.3 g
fiber: 3.5 g
protein: 3.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 86.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  2. While squash is cooking, heat oil in a medium saucepan over medium heat, stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper, set skillet aside.

  3. Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.

  5. Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Recipe Yield

8 servings

Recipe Note

Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.

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