Cut our creamy tomato pasta sauce in half and add pureed butternut squash or pumpkin into the mix and season as you would traditional pasta sauce. Or, you can opt for adding flavor with part-skim cheese or a non-fat Greek yogurt plus a sprinkling of flavorful, full-fat cheese (like Parmigiano Reggiano or Asiago)
- 2 to 2 1/2 pounds butternut squash
- 1 tablespoon olive oil
- Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.
- Slice off the ends of the butternut squash. Using a vegetable peeler, peel off the outer skin. Slice the squash in half and remove the seeds and strings. Dice the squash into small cubes.
- Toss the butternut squash with the olive oil. Spread the butternut squash on the baking sheet. Bake for 35 to 40 minutes, until the squash can be easily pierced with a fork.
- Let the squash cool for 10 to 15 minutes. Working in batches, add the squash to a food processor and blend. You may need to use a spatula to scrape down any chunks that are stuck to the sides. Continue blending until you get a smooth consistency.
- Roasting the squash: We like chopping the squash into cubes first because it bakes faster. There’s nothing wrong with baking the butternut squash whole or in 2 halves. All you need to do is scoop out the flesh when it’s done. However, the roasting usually takes about an hour.
- Blend butternut squash when it’s still warm: The butternut squash breaks down in the food processor easier when it’s still slightly warm.