Ingredients
Equipment
Method
- Start by heating olive oil over medium heat in a large skillet. The oil should shimmer slightly, indicating it’s ready for cooking. Once hot, add the onion. Sauté it for about five minutes, stirring occasionally until the onions are golden brown and fragrant.
- Next, stir in the garlic and cook for an additional minute. The garlic will become aromatic, releasing its flavors. Then, add the diced butternut squash to the pan. Cook for approximately three minutes, allowing the squash to soften slightly.
- Pour in the chicken stock, and add thyme, bay leaf, and season with salt and pepper to your taste. Bring the mixture to a gentle boil. This is where the magic begins, as the flavors meld together.
- Once boiling, reduce the heat to a simmer. Cover the skillet and allow it to cook for eight to ten minutes, or until the butternut squash is tender. You will know it’s ready when you can easily pierce it with a fork.
- Carefully remove the bay leaf and prepare to puree the sauce. Using a blender or an immersion blender, blend the mixture until completely smooth. Be cautious, as the mixture will be hot. The end result should be a velvety, creamy sauce.
- Now it’s time to stir in the grated parmesan cheese and heavy cream. Mix until both ingredients are fully incorporated and the sauce is rich and creamy. Adjust the seasoning with more salt and pepper if needed.
- Finally, toss the sauce with your cooked pasta, ensuring every strand is coated in that luscious, creamy goodness. Serve it immediately, garnished with extra parmesan cheese and a sprinkle of black pepper if desired. Enjoy your comforting bowl of Creamy Butternut Squash Pasta Sauce!
Notes
This recipe is full of helpful tips to elevate your cooking experience, including storage methods and variations to try!