Cheesy Butternut Squash Pasta Sauce
(Makes 4 cups)
2 ½ cups roasted butternut squash
1 tbsp olive oil
1 tbsp butter
1/3 cup onion, finely chopped
5 cloves garlic, minced
½ apple, peeled and chopped
1 cup chicken broth
1/3 cup milk
1/3 cup Italian cheese blend (parmesan, asiago, romano, mozzarella)
2 tbsp brown sugar
Salt and pepper
½ tsp nutmeg
A few dashes seasoned salt
1 cup mushrooms, chopped
Directions:
- Preheat oven to 350 degrees. To roast squash in oven, cut the squash in half and coat with olive oil. Sprinkle with salt and pepper. Sprinkle 2 cloves of garlic over the squash. Fill pan with 1 inch of water. Cover and roast in oven for about 1 hour. It should be easy to poke with fork when done.
- Heat olive oil and butter in skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until cheese has melted and sauce has reached desired thickness, 5 – 10 minutes. Season to taste with salt and black pepper.
- Place entire contents into food processor and puree to desired thickness.
- Sauté mushrooms in pan, about 5 minutes, then add to sauce.
- Enjoy over pasta or ravioli. Adding sausage or ground meat is recommended. Serve with Parmesan cheese on top.
