Creamy Butternut Squash Pasta Sauce

I made this pasta sauce for Cooper and he loved it. I had to dip a spoon in to taste it of course, again and again. Just to make sure it was good enough for him you understand.

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Creamy Butternut Squash Sauce for Pasta
Roasted butternut squash and tomatoes are the base of this creamy sauce that will tempt children and adults alike.
  • a splosh of olive oil
  • ½ butternut squash
  • 4 tbsp tomato puree
  • 4 tbsp Philadelphia Soft Cheese
  • ¾ cup milk
  • freshy ground black pepper
  • a few leaves of fresh basil
1. Preheat oven to 200c/180c fan/400f/gas 6.2. Slice the butternut squash in half lengthwise. Scoop out the seeds. Cut into half moon shapes about 2 cm. Toss in olive oil and season with black pepper.3. Roast in oven for about 20-25 minutes until soft and starting to brown at edges. Remove from the tray and leave to cool.4. Once cool pop the squash into a food processor with the tomato puree, soft cheese, basil and milk and whiz until smooth.5. Keep in fridge or freezer until ready to use.
Total time: Yield: Serves 4-6


  1. I really like the look of this sauce. Thanks Susan x

  2. It is lovely Susan, I do hope you try it :)

  3. I'm doing butternut squash today too, that looks very tasty. Will blog later in the week.

  4. I'll look out for that Janice. If you ever have some left over, you should make this sauce. It is effortless :)



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