Low Sodium Butternut Squash Sauce

AuthorcukebookRatingDifficultyIntermediate

Something about that roasted flavor that gets me everything time. By first roasting our squash we are able get a lovely roasted flavor in our sauce. Whenever I look for specialty sauces at the market, they are always very high in sodium in order to make the shelf life longer. That being said, let's make our own low sodium butternut squash pasta sauce! I'de love to hear what you think of the recipe, if you give it shot make sure to comment below to let me know what you think!

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 1 Butternut squash, large
 ¼ cup Olive oil
 2 tbsp Garlic, minced
 2 tbsp Rosemary chopped
 ½ tsp Black pepper, fresh ground
 1 tbsp Brown sugar
 4 tbsp Unsalted butter
 3 cups Vegetable broth
 Pinch of nutmeg

Procedure

Ingredients
1

Preheat your oven to 400 degrees. Cover a large sheet pan with parchment paper. Cut the butter into a few small pieces.

2

Peel your squash, cut in half and remove the seeds. Chop into 1 inch cubes making sure to keep the pieces as close to the same size as you can to help with cooking everything evenly. Transfer squash to a large mixing bowl.

3

Add the olive oil, garlic, rosemary, salt and pepper to the bowl and toss to fully mix everything together evenly.

4

Poor your squash bits onto your parchment lined sheet pan and bake for 45 minutes, or until squash is soft and tender. Make sure to toss the squash every 15 or so minutes.

5

After the squash is nice and roasted, transfer to a food processor and add the sugar and vegetable stock.

Once the squash I cooked transfer it to a blender and add the brown sugar and broth. Blend until smooth.

6

Now add your butter and blend for another minute or until butter is fully incorporated. Add more vegetable stock until your desired thickness is reached.

7

Serve hot over cooked pasta with low sodium parmesan cheese.

Ingredients

 1 Butternut squash, large
 ¼ cup Olive oil
 2 tbsp Garlic, minced
 2 tbsp Rosemary chopped
 ½ tsp Black pepper, fresh ground
 1 tbsp Brown sugar
 4 tbsp Unsalted butter
 3 cups Vegetable broth
 Pinch of nutmeg

Directions

Ingredients
1

Preheat your oven to 400 degrees. Cover a large sheet pan with parchment paper. Cut the butter into a few small pieces.

2

Peel your squash, cut in half and remove the seeds. Chop into 1 inch cubes making sure to keep the pieces as close to the same size as you can to help with cooking everything evenly. Transfer squash to a large mixing bowl.

3

Add the olive oil, garlic, rosemary, salt and pepper to the bowl and toss to fully mix everything together evenly.

4

Poor your squash bits onto your parchment lined sheet pan and bake for 45 minutes, or until squash is soft and tender. Make sure to toss the squash every 15 or so minutes.

5

After the squash is nice and roasted, transfer to a food processor and add the sugar and vegetable stock.

Once the squash I cooked transfer it to a blender and add the brown sugar and broth. Blend until smooth.

6

Now add your butter and blend for another minute or until butter is fully incorporated. Add more vegetable stock until your desired thickness is reached.

7

Serve hot over cooked pasta with low sodium parmesan cheese.

Low Sodium Butternut Squash Sauce

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