cheesy butternut squash pasta sauce

cheesy butternut squash pasta sauce
  • 2 1/2 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/3 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1/3 apple, peeled and chopped
  • 1 cup chicken broth
  • 1/3 cup milk
  • 1/3 cup Italian cheese blend (Parmesan, Asiago, and Romano)
  • salt and ground black pepper to taste


  1. Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
  2. Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

04/10/2017
cheesy butternut squash pasta sauce, recipe PT15M PT1H 5 455 calories

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