Autumn Squash Pasta Sauce
Fall in love with this comfort food.
As autumn arrives, the earthy, warm flavors of squash become the highlight, especially in a velvety autumn squash pasta sauce. Whether drizzled over fettuccine, twirled with penne, or gently embraced by gnocchi, this autumn squash pasta sauce adds a touch of comfort and warmth to each bite. Enjoy it with 14 Hands Red Wine Blend for a complete, cozy dining experience.
Pair with 14 Hands Red Wine Blend
Serves 4
Total Time: 30 minutes
Difficulty: Easy
- 2 Tbsp. olive oil
- 1 Walla Walla sweet onion, diced
- 3 garlic cloves, chopped
- 7 sage leaves, sliced into strips
- 3 cups squash, peeled and cut into cubes
- Pinch of nutmeg
- Salt and Pepper – to taste
- 1 cup chicken stock
- Heavy Cream (optional)
- Reserved Pasta Water (optional)
- Heat oil in skillet; add onion and garlic and cook until lightly brown about 4 minutes.
- Add sage, squash, nutmeg, salt, and pepper and cook for 10 minutes.
- Add chicken stock and continue cooking until squash has softened.
- Pour into a blender and blend until smooth; adjust the seasonings to taste.
- Serve over fettuccine noodles.
*To achieve a thinner sauce, add small amounts of reserved pasta water until desired consistently has been reached; to achieve a creamier texture, add small amounts of heavy cream until desired consistency has been reached.*
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