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I love keeping a butternut squash on my counter. It’s a staple in my house because I use it so often. Let’s face it, butternut squash soups are so delicious (please check out my Butternut Squash and Apple Soup recipe)!
Butternut squash is so versatile and is easy to make. I love it roasted with a little olive oil and it’s also so yummy mixed with different grains and salads.
Have you ever had it as a pasta sauce over some pasta?
Makes about 5 cups (you can freeze the leftovers)
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To cut the butternut squash: I like to peel the butternut squash with a vegetable peeler and then cut it in half. After taking out the seeds and stringy pulp, cut the squash into cubes and place on the prepared baking sheet.
Add the quartered onion and whole garlic gloves to the sheet. Drizzle with the olive oil, salt and pepper and toss. Keep the vegetables in a single layer so that it roasts evenly. Roast in the oven for 50-60 minutes, until softened and browned; flip the vegetables halfway. You can do this step ahead of time and leave it on the counter at room temperature to make the sauce later.
Before blending the vegetables into a sauce, take out about 1/2 cup of the roasted butternut squash and set aside. Add the remaining roasted squash, onions and garlic in a blender and pulse a few times. If blending the vegetables right from the oven, it will be hot, so be careful. Don't put all the broth in at once, add 1/2 cup at a time, until you get the desired thickness. If you don't have a blender, you can use a hand immersion stick.
When ready to serve, heat the sauce first if you made it ahead, and add about 1/2 cup to the cooked pasta-the amount will depend on what type and how much pasta you use.
Add some of the reserved roasted butternut squash on top before serving and enjoy.