Serves 4 people
Estimated Cooking Time: 45 minutes
Ingredients:
- 2 cups butternut squash, cut into small chunks
- 2 tbsp olive oil
- Salt and pepper to taste (1/2 tsp – 1 tsp of each)
- 2 tbsp fresh sage, chopped (or 2 tsp of dried sage)
- 3 garlic cloves
- 3/4 cup diced yellow onion
- 1 1/2 cups vegetable stock
- 1/3 cup cream or coconut milk
- 1/2 cup fresh parmesan cheese
- 2 tbsp fresh basil, chopped (or 2 tsp dried basil)
- 2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
- 1/4 tsp crushed red pepper (optional… but I highly recommend)
- 1 tsp salt
- 1/2 tsp ground pepper
- 16 oz your favorite pasta (I used fusilli)
- 10-16 oz burrata (omit if dairy free)
- 6 oz (or 1 package) prosciutto (optional)
Instructions:
- Preheat the oven to 400 degrees
- Put the butternut squash on a baking sheet, toss with the olive oil and some salt and pepper
- Bake the squash for 25-30 minutes, until the chunks are easily pierced with a fork.
- Bring a large pot of water to a boil. Once boiling, add your pasta of choice
- If using, tear up the pieces of prosciutto and place on a baking sheet. Bake at 400 degrees for 10 minutes
- Once the squash is roasted, place the squash, onion, sage, garlic, and vegetable stock in a food processor or blender and blend until pureed. Depending on the size of your food processor, add the stock 1/2 a cup at a time. If it’s too small for the full 1 1/2 cups, add the last 1/2 cup once on the stove.
- Heat a large pan over medium-high heat and pour the squash mixture in.
- Add the cream or coconut milk, parmesan, basil, oregano, salt, pepper, and crushed red pepper and stir to combine
- Once the pasta is al dente, add to the sauce and let simmer for 3-5 minutes
- Serve the pasta with the crispy prosciutto, fresh burrata, and herbs and enjoy!
Y’all the first time I made this, I made it with honeynut squash and it was in-cred-ible! There was just something about the squash and the sage and adding the creaminess of the burrata… perfection. The problem was, I didn’t write ANYTHING down and just was eye-balling everything. I honestly was not able to create the same flavor profile of that sauce with butternut squash for months. Until today, when I just scrapped all my former notes and started over. Now, I’m happy to share this delicious veggie squash sauce that I feel finally has the flavor profile I was searching for! The crushed red pepper adds a little bit of a kick (but it’s not spicy by any means) and the fresh herbs give it a bright and delicious taste. And do not skip on the burrata and crispy prosciutto — they add that little extra something that makes this recipe insanely comforting and delicious.
Also, can I just say how much BETTER this photo is compared to the first post? I’m honestly going to credit my new Made In serving bowl that I’m now obsessed with.
If you give it a try and like it, give a thumbs up and leave a comment to let me know what you think!
cook•int 