Description
Indulge in a creamy butternut squash ravioli sauce that’s rich, flavorful, and easy to make. Perfect for elevating your favorite pasta dishes.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups, roasted)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup low-sodium vegetable broth
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Slice the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped sage leaves and cook until crispy.
- Pour in the heavy cream and vegetable broth, stirring well. Let it simmer for about 5-7 minutes.
- Once the roasted squash has cooled, scoop out its flesh into the skillet mixture. Blend using an immersion blender or regular blender until smooth.
- Stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
Notes
- For added nutrition, consider incorporating cooked spinach or swapping in herbs like thyme or rosemary.
- Store any leftover sauce in an airtight container for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Roasting/Sautéing/Blending
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg