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Butternut Squash Pasta Sauce
Butternut Squash Pasta Sauce has cooked butternut squash as the base of this creamy, silky, and super flavorful pasta sauce!
Yield: 4-6 servings
Prep: 15 minsCook: 30 minsTotal: 45 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 3/4 cup shallots, minced
- 2 cups butternut squash peeled, seeded and diced fine, about 1 pound
- 1 tablespoon fresh sage finely minced
- 1/4 cup vermouth
- 1 tablespoon all-purpose flour
- 1 14.5-ounce can chicken stock
- 1/2 teaspoon kosher salt
- Few grinds black pepper
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
Instructions
- In a large sauté pan, melt butter in oil over medium high heat and add shallots, butternut squash and sage.
- Sauté for five minutes until the onions are translucent.
- Add vermouth and cook until vermouth has evaporated.
- Lower heat to medium and add flour and stir. Cook for one minute.
- Add stock, salt and pepper and bring to a simmer. Cook until stock has reduced by half, about ten minutes.
- Add cream and simmer on low heat five minutes. (Mixture should be just slightly bubbling but do not boil)
- Remove from heat, add cheese and puree with an immersion blender
until creamy.
- Serve over your favorite cooked pasta.
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