Instead of the typical pasta sauces made with tomatoes, try this butternut squash version. Red pepper that has been crushed adds some heat. To the sauce, you can use anything from roasted tomatoes to zucchini to wilted spinach.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
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
Instructions
- 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. Sauté until 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 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.
- Just about any other kind of squash (including pumpkin) can be substituted for butternut squash.
Nutrition Facts
| Calories | 58 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 118 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe! We didn’t have a pressure cooker, so I split the squash in half lengthwise, seeded it, and lightly oiled the cut side. Placed faced down in a 13×9 for 30 minutes in the oven at 350. Let cook for at least 10 minutes, peeled off the skin, cut it up, and added it to the skillet and picked up where this receipe left off… LOVE it! We made a gluten free vegan lasagna with it, and it was amazing. I enjoyed it as much or more than my traditional meaty tomato lasagna. Today, I’m using the rest on some gluten free egg fettucini noodles and we are all stoked! Thanks for such an EXCELLENT alternative to acidic tomato based sauces.
5 minutes on high in the Instant pot was perfect! I did not drain my butternut squash and dumped all the liquid into my garlic and onion pan. I did not add the extra 1 cup of water. Mashed up the butternut squash and after 20 minutes of simmering it thickened. I would use an immersion blender next time. Great flavor!