Butternut Squash Pasta Sauce
This is a rich, silky sauce with a glorious golden hue and is an absolutely luscious pairing with cheese tortellini. Roasted butternut squash is transformed into a savory sauce, compliments of sage, marjoram and thyme. Perfect for tossing with hot pasta and splendid for fall dining!
Equipment
- Baking sheet
- Small skillet
- Blender
- medium saucepan
- Large stockpot for pasta
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup half and half
- 5 cups roasted butternut squash, about 1 large squash*
- 1-½ cups chicken stock
- ½ teaspoon ground sage
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For serving:
- 1 pound cheese tortellini
- grated Parmesan cheese and toasted chopped pecans
- *For the roasted butternut squash:
- 1 large butternut squash, cut in half lengthwise
- 2 to 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons butter
Instructions
- Warm the olive oil in a small skillet over medium heat. Add the garlic and sauté until tender and starting to turn golden, about 2 to 3 minutes.
- Pour the half and half into a blender. Add the butternut squash, the chicken stock, and the garlic.
- Purée, starting on low speed using the tamper if needed. Blend, turning the speed up to medium until the squash is very smooth and blended into the chicken stock and half and half, about 1 to 2 minutes.
- Add the sage, marjoram, thyme, kosher salt, and black pepper. Blend into the sauce on medium speed, about 30 seconds or if you're using a Vitamix use the sauce feature and blend until warm.
- Or, transfer the sauce to a saucepan and warm over medium heat, about 15 to 20 minutes.
- While the sauce warms, cook the tortellini in a large pot of boiling, salted water until just tender.
- Toss the hot pasta with the butternut squash sauce and garnish with a sprinkling of Parmesan cheese and toasted pecans.
- To roast the butternut squash:
- Scoop the seeds out of each half of the squash and place them cut side up on a baking sheet lined with parchment paper. Brush each half with the olive oil then sprinkle with salt and pepper. Place a teaspoon of butter in the cavity of each side.
- Roast in a 400-degree oven for about 1 hour or until the squash is tender when pierced with a sharp knife.
Notes
Vitamix blenders offer blenders with a sauce and a soup feature, allowing the ingredients to cook in the blender in minutes.