Comments on: Butternut Squash Pasta Sauce

By: Andrea

Andrea — Tue, 25 May 2010 18:59:50 +0000

I know this is an old post, but I just ran across it looking for a way to use some winter squash I had in the freezer. So tasty! (I did add a couple of mushrooms at the onion and garlic stage; I’m always a fan of adding mushrooms.) Thanks for sharing.

By: Deb Smith-Blosser

Deb Smith-Blosser — Thu, 22 Apr 2010 16:56:40 +0000

Hi Kimmi,
I have met many people who are gluten free and dairy free, but I haven’t met anyome who was dairy and tomatoe. I am gluten free, vegan (on rare occasions I use eggs though) and night shade free (tomatoes, potatoes, peppers and eggplant). I happened to have some pumpkin in my freezer and wanted to make a sauce to put over rice. I was so excited to see this recipe and also to know someone else who loves Italian food but has to eat without dairy and tomates. My son and I are working on a recipe book for people with fibromyalgia. That is why I have chosen the diet I am on. It greatly reduces pain and swelling. Movement is great. Anyway, nice to “meet” you. Please feel free to keep in touch.

By: Dara

Dara — Wed, 07 Apr 2010 00:11:35 +0000

I was sitting in class today, and started to think of what i could do with a butternut squash that has been sitting in my kitchen AND i was craving pasta!!!
I made it for dinner tonight! and it really hit the spot!!! It was great! However, i cooked the butternut squash first in the oven and used water instead of chicken broth but still, it was really good.

By: Chaya

Chaya — Sun, 14 Mar 2010 03:45:25 +0000

I have been looking at your older recipes and I found this one and fell in love with it. Hubby also likes plain food and we both love butternut squash. As a sauce, this is genius. Thanks for sharing.

By: Jenny

Jenny — Fri, 12 Mar 2010 19:27:41 +0000

Very good! I made mine with dried sage and dried thyme, mashed it with a potato masher and added a little fat-free half and half at the end and then added the parm cheese and chopped pecans (a good addition. I would have added the white wine if I would have had any. I served it with of all things, collard greens with rice wine vinegar on top. To my utter shock and amazement, my meat-loving husband said he was very impressed, asked if there was any of the sauce left and went back for seconds. He loved it and so did I. Thanks for posting

By: Angela

Angela — Tue, 05 Jan 2010 21:52:33 +0000

I made this tonight and it is very YUMMY! I used fresh basil and sprinkled some cashews on the top instead of parmesan. I served it on a bed of spinach leaves with brown rice pasta. I also left it quite chunky. Very good indeed. Thanks for posting this. I will definitely make it again.

By: Kelly

Kelly — Sun, 13 Dec 2009 01:34:26 +0000

Made this tonight…SO DELICIOUS. I had tried a couple of other butternut squash pasta sauce recipes before and always thought they were really good, but this is by far the best. Amazingly flavorful for such a simple recipe… we are making a vegetable lasagna out of this which is currently in the oven and I can’t wait! Thank you!!

By: Lori Schneider

Lori Schneider — Wed, 18 Nov 2009 06:19:55 +0000

It turned out great! I used some white wine like you suggested and some half and half at the end. I also toasted some chopped pecans to sprinkle on top and served it with grated parmesan cheese as well.

I will definitely make this again and try it with pasta. I just happened to have this huge spaghetti squash someone gave me from their garden. It was good with the sauce.

By: Lori Schneider

Lori Schneider — Wed, 18 Nov 2009 00:37:53 +0000

Kimi,
I did a search for a butternut squash sauce recipe for pasta and found this. I am going to give it a try – I think I will add a bit of fresh rosemary and sage (instead of basil) in with the onion and garlic because I love those flavors with butternut squash.

I am also going to use spaghetti squash instead of pasta. I can let you know how that ends up!

By the way, my daughter Kelsey, takes piano from Joel in Oregon City.

By: Natalie

Natalie — Mon, 28 Sep 2009 12:43:03 +0000

I wanted to suggest an immersion hand blender for making smooth pasta sauce and soup purees, etc. I just moved back from two years in Portugal. Many do not have a lot of money and hand blenders can be found for about 10E. It’s much easier to keep sauce or soup in the pot and puree it up with an easy to clean hand blender. Much less mess. I found an immersion blender here for $20 and it also came with a whisk attachment. I don’t know what I’d do without my hand blender. I use it almost every day.