Butternut Squash Pasta Sauce

If you’re looking for the perfect way to give your Sunday dinner a fall twists, I have you covered! This delicious butternut squash sauce is loaded with vegetables and so flavorful. I promise you’ll have it on repeat all fall!

Ingredients

1 butternut squash

1 pint grape or cherry tomatoes

1 shallot

1 head of garlic

3 stalks of celery

2 carrots

a handful of sage

extra virgin olive oil

salt to taste

1/2 cup vegetable stock

1/2 cup grated pecorino romano

1 pound of pasta

Directions

Preheat the oven for 450 F

Cut your butternut squash in half and scrape the seeds out, peel your carrots and cut them in big pieces, wash you celery and cut it into big pieces, take your garlic cloves and peel them, cut your shallot into 4 pieces, break up a handful of sage, wash your cherry tomatoes

Line a baking sheet with parchment paper and place your butternut squash, carrots, celery, garlic cloves, shallot, tomatoes and sage on it

Salt everything generously and drizzle with olive oil

Bake in the oven for 45-50 minutes or until your butternut squash is tender

While the vegetables roast, put a pot of salted water on to boil for your pasta

Once done, peel your butternut squash and chop into chunks. Add everything to your blender with the vegetable stock and blend until you have a nice creamy sauce

Add a little bit of olive oil to a sauce pan on low flame and pour the sauce in

Add the grated pecorino to the sauce and stir it in

Cook your pasta according to package instructions and then drain it and add it to the sauce

Add some more pecorino for garnish and enjoy!