Easy Butternut Squash Pasta Sauce
This creamy butternut squash pasta sauce combines sweet squash, savory garlic and sage, and melty Parmesan for a rich, comforting sauce made in under an hour — perfect for freezing or weeknight meals.
Equipment
- 1 Pressure cooker with sauté mode
- 1 Immersion blender or countertop blender
Ingredients
Main Ingredients
- 2 tablespoons Olive oil for that silky start
- 2 pounds Butternut squash peeled, seeded, chopped into 1-inch pieces (about 4 ½ cups)
- 1 Medium onion chopped
- 3 cloves Garlic minced or pressed
- 1 tablespoon Fresh sage finely chopped
- Kosher salt and black pepper to taste
- 3 cups Chicken broth or vegetable broth for vegetarian option
- ⅔ cup Parmesan cheese finely grated
Instructions
Instructions
- Heat the olive oil in your pressure cooker’s sauté mode over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and chopped sage. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
- Add the chopped butternut squash and season with salt and pepper. Stir to coat with flavors.
- Pour in chicken broth. Seal lid and set pressure cooker to high pressure and cook for 8 minutes after pressure builds.
- Quick release pressure once done. Open lid carefully.
- Use immersion blender to purée the sauce until smooth, or transfer in batches to a countertop blender.
- Stir in Parmesan cheese until melted and fully combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm over your favorite pasta and enjoy!
Notes
For a vegan version, use vegetable broth and substitute Parmesan cheese with nutritional yeast. Sauce freezes well up to 4 months.