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Healthy Butternut Squash Pasta Sauce

baby bowl of penne pasta with butternut squash pasta sauce.
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This healthy butternut squash sauce is an easy, veggie-filled pasta sauce that the whole family will love. It is great for babies and toddlers, but also for the whole family! (gluten-free)

Ingredients

Units Scale
  • 1/2 medium butternut squash (or about 2 cups cubed)
  • 2 tbsp butter
  • 1/2 medium onion, diced
  • 2 cloves garlic, roughly smashed
  • 1 tbsp fresh sage, chopped or 1 tsp dried (optional)
  • 1 cup chicken or vegetable broth
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly cracked black pepper
  • 1/3 cup plain Greek yogurt

Instructions

  1. Cook the butternut squash. The easiest way is to roast it. Scoop the seeds from the squash half and place it cut side down on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the oven at 400°F until soft, about 30-45 minutes.
  2. While squash is cooking, melt butter in a saucepan or skillet over medium low heat. Add the diced onion, garlic, and sage and cook, stirring, until onion becomes soft, about 5 minutes.
  3. Add broth and continue cooking until broth is heated through.
  4. Scoop squash from the skin into a blender or food processor. Carefully add the broth mixture. Add salt (if using), pepper and yogurt. Blend until smooth. Because the mixture is hot, make sure not to seal the blender completely, or it will build up pressure. If it has a removable slot at the top, be sure to vent it, or just slightly crack the lid, and place a kitchen towel over the top while blending.
  5. Once blended, add butternut squash sauce to any cooked pasta that you like, adding enough of the pasta cooking liquid to thin the sauce and bind to the noodles, if necessary.

Notes

  • To boil cubed butternut squash: If you are using peeled, cubed butternut squash, you can boil it instead. Place it in a saucepan with enough water to cover it. Bring to a boil and simmer until squash is soft, about 20 minutes, then drain.
  • Optional salt & sage: The salt is optional depending on how old your little ones are and how you feel about serving salt to babies. In the context of a fresh, homemade meal, I'm not too worried about a little salt. The sage is also optional. I like it when I'm making a family meal, such as chicken spaghetti, but if you're cooking just for kids, feel free to skip it.
  • Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days. You can store it tossed with pasta or separately. When reheating, do so at low, gentle heat because of the yogurt in the sauce. You may need to thin it with a little milk or cream when heating.
  • Yogurt substitutes: You can use 1/4 cup half and half or cream in place of the yogurt.

Find it online: https://babyledbliss.com/healthy-butternut-squash-pasta-sauce/