Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 cup vegetable broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté onion in olive oil for about 5 minutes. Add garlic and cook for another 30 seconds.
- Add roasted squash and vegetable broth to the skillet. Blend until smooth using an immersion blender.
- Stir in heavy cream, Parmesan cheese, chopped sage, and nutmeg (if using). Cook on low heat for about 5 minutes.
- Toss sauce with cooked pasta or gnocchi and serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sides
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 265
- Sugar: 3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 44mg