Description
A creamy and flavorful butternut squash pasta sauce that combines tender squash, savory herbs, and ripe tomatoes to create a rich, comforting sauce perfect for pairing with your favorite pasta. This versatile recipe can be prepared on the stovetop or using an Instant Pot, offering convenience without sacrificing taste.
Ingredients
Scale
Vegetables
- 1 small butternut squash, peeled and diced
- 1 sweet or yellow onion, diced
- 5 cloves garlic, minced
Pantry
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 28 ounce peeled and crushed kitchen-ready tomatoes
- 1 cup water
Instructions
- Heat and sauté onions: Heat a large pot over medium-high heat. Add olive oil and diced onion, sauté until the onion is soft and translucent, about 3 to 5 minutes.
- Add herbs and garlic: Stir in the kosher salt, dried basil, dried oregano, and minced garlic. Continue to sauté for 1 minute to release the garlic’s aroma.
- Add squash and tomatoes: Add the diced butternut squash, crushed tomatoes, and water. Mix well to combine all ingredients evenly. Cover the pot and bring to a boil.
- Simmer the sauce: Once boiling, reduce the heat to a medium-low simmer and keep covered. Let the sauce cook for about 40 minutes, stirring occasionally, until the squash is very tender.
- Blend the sauce: Use an immersion blender directly in the pot to blend the sauce until smooth. Alternatively, transfer the sauce in batches to a stand blender and blend until velvety smooth. Taste and adjust the salt if needed.
- Serve: Spoon the sauce over your favorite pasta noodles. Garnish with parmesan cheese and freshly grated black pepper if desired.
- Instant Pot Sauté: Turn the Instant Pot to SAUTÉ mode and heat. Add olive oil and onion, sauté for 3 to 5 minutes until softened.
- Add herbs and garlic: Add salt, dried basil, dried oregano, and minced garlic to the Instant Pot. Sauté for 1 minute to combine flavors.
- Add squash, tomatoes, and water: Mix in diced butternut squash, crushed tomatoes, and water thoroughly.
- Pressure cook: Cancel SAUTÉ mode. Secure the Instant Pot lid and ensure the valve is sealed. Set to MANUAL or PRESSURE COOK for 15 minutes.
- Natural pressure release: Once cooking completes, allow the pressure to naturally release for 10 minutes. Carefully open the lid after the valve drops.
- Blend and serve: Blend the sauce smooth using an immersion blender or stand blender. Adjust seasoning as needed. Serve over pasta with optional parmesan and black pepper.
Notes
- This sauce can be made ahead and stored in the refrigerator for up to 4 days or frozen for longer storage.
- Using an immersion blender makes the process easier and reduces cleanup.
- Adjust the thickness by varying the added water amount.
- Top with fresh herbs like basil or parsley for added freshness.
- This sauce pairs well with gluten-free, whole wheat, or regular pasta noodles.
