ONE POT BUTTERNUT SQUASH PASTA RECIPES

BUTTERNUT SQUASH PASTA SAUCE - ALLRECIPES

Butternut Squash Pasta Sauce - Allrecipes image

Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.

Provided by Jonathan Cannon

Categories Vegetarian Pasta Sauce

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 medium butternut squash - peeled, seeded, and cubed
3 cups water, divided
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pinch dried oregano, or to taste
1 pinch crushed red pepper, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Nutrition Facts : Calories 114.2 calories, CarbohydrateContent 20.2 g, CholesterolContent 4.4 mg, FatContent 3.3 g, FiberContent 3.5 g, ProteinContent 3.7 g, SaturatedFatContent 1.1 g, SodiumContent 86.1 mg, SugarContent 4.1 g

BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH

Best Easy Crock-Pot Butternut Squash Soup Recipe - Delish image

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.

Provided by Lauren Miyashiro

Categories healthy vegetarian Thanksgiving soup

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large butternut squash, peeled and cut into large cubes (about 8 cups)
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
4 sprigs thyme
1 sprig sage
3 c. low-sodium chicken (or vegetable) broth
Kosher salt
Freshly ground black pepper
Pinch of cayenne
Heavy cream, for serving
Freshly chopped parsley, for garnish

Steps:

In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.

Nutrition Facts : Calories 121 calories

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