Just when you thought butternut squash couldn’t get any better…we turn it into a pasta sauce! And not just any pasta sauce, but a healthier and protein packed version of mac n’ cheese! Hello best day ever??!!
So real talk loves. I’ve been dying to find a good butternut squash “cheese” sauce for such a long time now but was always so disappointed with how most of them turned out. They were all were either wayy too squash-y, not cheesy enough, or to be completely honest, just straight up bland. So that’s when I took to my laptop and started dissecting recipes like crazy! (Which is really how most of my recipes are created come to think of it.)
So let me introduce you to my very favorite butternut squash sauce. She’s got tons of flavor, is loaded with veggies and still tastes just as decadent as any other cheesy pasta sauce. (Plus she’s fun on dates too! 😉 ) But she does also require a few pre-dinner date actions as well.
- Puree your butternut squash: You might be able to buy this from the store if you look hard enough, but I chose to do it myself. Simply take the squash, peel and chop it into 1 inch pieces and boil it for about 5-7 minutes. (To test if it’s done, stick a knife through one of the pieces. If it goes through easily, then it’s ready to go.) Then drain the squash and blend it up in a food processor.
- Roast your garlic: You can choose to skip this step if you’re short on time, but it definitely does add a little somethin’ somethin’ to the flavor. Just take the cloves, wrap them all in aluminim foil and bake it at 400 for around 15 minutes. (The garlic should be soft-ish to the touch and slightly browned.)
- Crisp up that prosciutto: Chop the prosciutto into bite sized pieces and saute it for 5-6 minutes until it’s nice and crispy.
After that, it’s pretty easy from there! Just put everything listed in a blender/food processor and mix it up to your little heart’s content.
- Want a thinner sauce? No problem! Add 2-3 more tablespoons of milk until you reach your desired consistency. (I’ve tried using water instead of milk but the flavor came out a bit more diluted than I originally wanted.)
- Don’t like prosciutto? Try using bacon or even turkey bacon! This would also be fantastic with some crumbled Italian sausage too! (Regular or chicken/turkey)
- Make it meatless! Nothing says you have to add the prosciutto! (Although I personally think it adds a little something extra to it. 😉 )
- Paleo/Whole 30: Substitute the parmesan cheese for nutritional yeast. Also use a compliant pasta brand. (I used Banza for this recipe.)
I know you’re just going to love this sauce! But as always let me know if there’s a new way you switched it up!
Have a great day babes! 🙂
Butternut Squash Pasta with Prosciutto & Basil
- 3 cups butternut squash puree
- 4 garlic cloves
- 1/4 cup grated parmesan cheese
- 4 Tbsp milk* (regular, reduced fat or unsweetened non-dairy milk)
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1 package prosciutto**
- 1 box pasta***
- Handful of basil
- To roast garlic: Wrap garlic cloves in aluminum foil and bake at 400 degrees for 15 minutes. (They should be soft and slightly browned.) Set aside.
- While the garlic is roasting, cook the pasta according to the box. Drain and set aside.
- Saute chopped prosciutto until crispy. (About 5-6 minutes) Set aside.
- To make butternut squash puree: Peel and cut 1 butternut squash into 1 inch cubes. Bring a pot of water to a boil and boil the squash for 5-7 minutes. (Squash should be fork tender) Place squash in a food processor/blender and blend until smooth.
- Add roasted garlic, cheese, milk, red pepper flakes, salt and pepper to the food processor and blend until smooth. (You might need at add 2 Tbsp of milk if your sauce is too thick.)
- Pour the sauce over your noodles and top with prosciutto and basil.
- Serve and enjoy!