Creamy Butternut Pasta Sauce
A sweet and creamy pasta sauce made with butternut squash, with touches of roasted red pepper and garlic - this can also be made gluten free!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 1.5 quarts 1x
Ingredients
Scale
- 8 cups raw butternut squash peeled and diced
- 1 large red bell pepper diced
- 6 cloves large garlic peeled
- 2 tablespoons olive oil
- 5 cups chicken stock
- 1/2 cup cream
- 3 tablespoons flour (or gluten free flour)
- 1/4 teaspoon dried red pepper flakes
- 1 teaspoon salt
- cracked black pepper to taste
- parmesan cheese, if desired
Instructions
- Heat oven to 400 degrees.
- Spread olive oil on a cookie sheet.
- Spread butternut squash, red bell pepper, and garlic on cookie sheet.
- Bake for 35 minutes, or until vegetables are softened and lightly browned.
- While vegetables are baking, heat chicken stock in a large saucepan over medium heat.
- Remove the roasted vegetables from oven and cool slightly.
- Pour the roasted vegetables in a blender or food processor and process until very smooth.
- Add the pureed vegetables to the hot chicken stock.
- Add dried red pepper flakes, salt, and cracked black pepper.
- Cook and stir until the sauce comes to a simmer.
- Pour cream and flour into a small lidded container and shake until blended and smooth.
- Stir the cream mixture into the sauce until creamy and slightly thickened.
- Serve over hot spaghetti and top with grated parmesan, if desired.
Notes
If you are unable to eat gluten, you can use almost any kind of gluten free flour in this recipe to thicken the sauce - like a rice flour blend, millet flour, potato or tapioca starch, etc.
Nutrition
- Serving Size: 1 cup
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol: