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.
Ingredients
  • 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
Instructions
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.
Details
Total time: Yield: Serves 4-6



4 comments:

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

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

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

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  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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