Looking for a creamy, healthy and comforting pasta sauce? I’ve got one for you! My Butternut Squash Cheddar Cheese Pasta Sauce is delicious and works very well on every type of pasta.
Simple ingredients: Butter, chopped garlic, chopped butternut squash, a slash of white wine, chicken broth, milk and Cheddar cheese.
How To Make Butternut Squash and Cheddar Cheese Pasta Sauce
The first step is to sauté your garlic in the melted butter. Next add the butternut squash and toss a little. If you’re using a splash of white wine, now is the time to add it to the pan.
Next, add the chicken broth. Bring the mixture to a boil, then simmer (covered) for about 15-20 minutes until the squash if fork tender. Once it’s fork tender, take the pan off the heat and let the squash mixture cool for about 20 minutes.
Pour the cooled squash mixture into your blender and add the milk. Pulse a few times then blend on low until you get a nice smooth sauce.
Pour the squash sauce back into the pan and heat. Make sure you stir constantly so that the sauce doesn’t burn. If the sauce starts to boil, turn the heat down. You want it hot but not boiling. Then gradually add your cheese until it’s all melted.
Pour the sauce on your favorite pasta and enjoy! You could also mix this sauce with some cooked macaroni to make a healthy mac and cheese dinner. Pour it into an ovenproof dish, add some buttered bread crumbs on top and broil!
This healthy and comforting pasta sauce is so easy to make!
Ingredients
2 tbsp (50 g) unsalted butter
3 cloves garlic, chopped
1 small butternut squash *once peeled and chopped you will need about 1.5 pounds or 1700 grams.
Splash of white wine (optional)
1.5 cups (375 ml) chicken broth
2 cups (500 ml) milk
8 ounces (225 g) Cheddar cheese, shredded or crumbled
Directions
- Prepare your veggies: chop the garlic and the squash.
- Heat the butter in a large pan over medium heat until it’s melted. Add the garlic and sauté for 1 minute, making sure it doesn’t burn. Add the squash and toss. Add the wine (if using) and the chicken broth. Bring to a boil, then simmer, covered, for about 15-20 minutes until the squash is fork tender. Let the mixture cool for about 20 minutes.
- Transfer the squash mixture to your blender, add the milk, then pulse to combine. Blend on low until you have a smooth sauce.
- Transfer the sauce to the pan and heat until hot. Add the cheese a little bit at a time until it’s melted.
Recipe Video Instructions
Notes
- This makes a great Mac and Cheese sauce! Add some buttered bread crumbs to the top and broil.
- If you find the sauce too thin, add more Cheddar. If you find it too thick, add more broth or pasta water.
