Butternut Squash Pasta Sauce
Description
This butternut squash pasta sauce is made with pureed butternut squash, garlic, and Parmesan cheese for a deliciously different sauce for pasta.
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
•
1/2 cup grated Parmesan cheese
Directions
1
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.
2
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.
3
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.
4
Add squash into the skillet with onion-garlic mixture. Add remaining 1 cup water and mash or puree until mixture is smooth.
5
Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.