Butternut Squash Pasta Sauce

This butternut squash pasta sauce is made with tender cooked squash, garlic, and Parmesan cheese. Add crushed red pepper for a unique and delicious sauce to serve over your favorite pasta.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 58 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 pinch dried oregano, or to taste
• 3 cups water, divided
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 pinch crushed red pepper, or to taste
• 0.5 cup grated Parmesan cheese

Recipe Instructions

Step 1

Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Step 2

Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Sauté until onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.

Step 5

Add squash into the skillet with onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.