Butternut Squash Pasta Sauce recipe
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Ingredients
- 1 medium butternut squash - peeled, seeded, and cubed 3 cups water, divided 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pinch dried oregano, or to taste 1 pinch crushed red pepper, or to taste salt and ground black pepper to taste ½ cup grated Parmesan cheese
Nutrition Info
- 114.2 caloriescarbohydrate: 20.2 gcholesterol: 4.4 mgfat: 3.3 gfiber: 3.5 gprotein: 3.7 gsaturatedFat: 1.1 gservingSize: -sodium: 86.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Pasta Sauce
Directions
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Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
While squash is cooking, heat oil in a medium saucepan over medium heat, stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper, set skillet aside.
Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.