This butternut squash spaghetti sauce is a great recipe to introduce squash to your picky eaters. I wasn't too keen on butternut squash at first but started using it in simple recipes and have learned to like it. The key is to season it perfectly. Try my butternut squash macaroni and cheese recipe if you're looking for something a little different!
3 Tablespoon olive oil
1 1/2 cups butternut squash
1 small yellow onion, chopped
2-3 Tablespoons garlic, minced or chopped
2 sprigs thyme
2 sprigs rosemary
1 cup broth (chicken or vegetable)
Handful uncooked spaghetti or pasta
Salt and pepper, to taste
Preheat oven to 350F. Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin). Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the butternut squash out of the skin and place in a large bowl. Heat the remaining olive oil in a large stockpot over medium heat. Add the garlic, onion and herbs. Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil. Meanwhile, cook the spaghetti according to package directions. Use an immersion blender to puree the butternut squash mixture.
Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce. Serve hot.