Creamy Butternut Squash Pasta Sauce


Tired of tomato sauce? Change up your pasta dinner with this creamy squash-based pasta sauce.


2 tablespoons
olive oil
2 pounds
butternut squash, ( peeled and cubed (seeds removed))
1 can
white beans (drained and rinsed)
yellow onion (diced)
2 cloves
garlic (minced)
2 cups
vegetable broth
1 bunch
fresh sage
1⁄2 teaspoons
red pepper flakes or more to taste
salt and pepper to taste


1) Heat the olive oil in a large pot. Shallow fry the sage leaves until golden. Remove and drain on paper towel.2) Add the onion, garlic, squash, beans and chili flakes to the same pan. Stir fry for 8 - 10 minutes. Add the vegetable broth. Bring to a boil and then lower the heat to a simmer. Cook for 15 - 20 minutes, until all the vegetables are soft.3) Remove from the heat. Scoop the sauce into a large juice jug and puree with an immersion blender. Be careful when blending hot liquids! Add water or vegetable broth to achieve the right consistency.4) Season the sauce to taste with salt and pepper. Add the freshly cooked pasta and heat through. Add grated cheese if desired. Garnish with the sage leaves.

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