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!
Preheat your oven to 400 degrees. Cover a large sheet pan with parchment paper. Cut the butter into a few small pieces.
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.
Add the oil, garlic, rosemary, and nutmeg to the bowl and toss to fully mix everything together evenly.
Poor your squash bits onto your parchment-lined sheet pan and roast for 45 minutes, or until squash is browned nicely. Make sure to toss the squash every 15 or so minutes.
After the squash is nice and browned, transfer to a food processor and add the sugar and vegetable stock.
Blend until smooth.
Serve hot over cooked pasta with low sodium parmesan cheese.
Low Sodium Butternut Squash Sauce
Amount Per Serving (0.5 cup)
Calories 114Calories from Fat 63
% Daily Value*
Saturated Fat 6g38%
Vitamin A 9980IU200%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 2mg13%
Vitamin K 3µg3%
* Percent Daily Values are based on a 2000 calorie diet.
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