Butternut Squash Pasta Sauce over Gluten Free Tagliolini
A healthy and delicious Butternut Squash Pasta Sauce! Served here with Gluten Free Tagliolini, but wonderful with other long or short pasta shapes!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- 8 oz. Gluten Free Tagliolini (may substitute any other long or short pasta shape)
- 2 T. olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs. butternut squash, diced (about 4 heaping cups)
- 1 red pepper, roasted (can chop, toss with olive oil, and roast in 400 degree oven for 30 minutes, or substitute a jarred roasted red pepper)
- 2 cups chicken broth
- 1 t. dried sage
- 1 bay leaf
- 1/4 cup Parmesan cheese, grated
- 1/4 cup skim milk (may use 2% or heavy cream if you like!)
- 1/2 t salt
- 1/4 t. pepper
- Fresh Parmesan, toasted walnuts, and fresh sage for topping!
Instructions
- Sauté onion in a medium pot in olive oil, for approx. 5 minutes until browned.
- Stir in garlic and diced squash and cook for another 3 minutes.
- Add chicken broth, roasted red pepper, sage, bay leaf, and salt and pepper. Cover, bring to a boil, reduce and simmer for 8-10 minutes until squash is tender (test with a fork).
- Remove bay leaf and puree in blender or Cuisinart until completely smooth.
- In a large bowl, combine puree, Parmesan cheese, and milk.
- Toss pasta with sauce..
- Top with toasted walnuts, fresh Parmesan cheese and fresh sage leaves or ribbons.
- Enjoy!
Notes
Using only 8 ounces of pasta, I did have some leftover sauce that I froze. If you cook more pasta, start with tossing approx. 12 ounces, and add more pasta if desired. It’s really a preference as to how “coated” and heavy you want the sauce!