Hey there, pasta lovers! Today, we’re diving into the world of butternut squash ravioli sauce. Whether you’re a seasoned chef or a kitchen newbie, this recipe will have you whipping up restaurant-quality sauce in no time. Let’s get saucy!
Frequently Asked Questions
Q: Can I use fresh butternut squash instead of frozen? A: Absolutely! Fresh butternut squash works great too. Just peel, deseed, and cube it before roasting. You might need to adjust the roasting time slightly – cook until the squash is tender when pierced with a fork.
Q: How long does this sauce keep in the fridge? A: The sauce can be stored in an airtight container in the fridge for up to 7 days. For best results, store the sauce separately from the pasta.
Q: Is this sauce really vegan? It looks so creamy! A: Yes, it’s 100% vegan! The creaminess comes from the blended butternut squash and the starchy pasta water. No dairy needed!
Q: Can I freeze this sauce? A: You bet! This sauce freezes beautifully. Store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Q: What’s the best pasta to pair with this sauce? A: While it’s fantastic with butternut squash ravioli, this sauce works well with any pasta shape. Try it with penne, fettuccine, or even gnocchi for a delightful twist!
Q: How can I make this sauce more indulgent? A: If you’re not keeping it vegan, try stirring in some grated Parmesan cheese or a dollop of mascarpone for extra richness.
Remember, cooking is all about having fun and making it your own. Don’t be afraid to experiment with different herbs or add some roasted garlic for an extra flavor kick. Happy cooking!
Butternut Squash Ravioli Sauce
4
servings10
minutes10
minutesIngredients
1 package (16 oz) frozen cubed butternut squash
1 medium tomato, chopped
1 small yellow onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1/3 cup pasta water
Your favorite pasta (or butternut squash ravioli)
Directions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Spread the frozen butternut squash, chopped tomato, and sliced onion on the baking sheet.
- Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
- Roast in the oven for 20 minutes, or until the veggies are tender and slightly caramelized.
- While the veggies are roasting, cook your pasta according to package instructions. Reserve 1/3 cup of pasta water before draining.
- Once the veggies are done, transfer them to a blender. Add the reserved pasta water and blend until smooth.
- Pour the sauce over your cooked pasta or ravioli, toss to coat, and serve immediately.
- Optional: Garnish with vegan parmesan, fresh herbs, or a drizzle of olive oil.
Notes
- Pro tip: This sauce is versatile! Try it with different pasta shapes or use it as a base for a creamy butternut squash soup.
For more pasta wisdom and culinary adventures, check out our other articles .
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