Name: Butternut Squash Spaghetti Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 3 Tablespoon olive oil; 1 1/2 cups butternut squash; Small yellow onion, chopped; 2-3 Tablespoons garlic, minced or chopped; Thyme 2 sprigs; Rosemary 2 sprigs; 1 cup broth (chicken or vegetable); Uncooked spaghetti or pasta (8 oz.); Salt and pepper, to taste

The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. The sauce is a healthier version of pasta sauce loaded with nutrients.

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Butternut Squash Spaghetti Sauce WW Points 9

Happy National Spaghetti Day! The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. You can use spaghetti noodles, rigatoni, spiral, angel hair pasta or whatever you like, even ravioli.

The sauce is a healthier version of pasta sauce loaded with nutrients. It can be made ahead of time and frozen in bags for a quick meal when short on time.

Vegan Squash Ingredients

Olive oil
Butternut squash
Yellow onion, chopped
Garlic, minced or chopped
Thyme
Rosemary
Broth (chicken or vegetable)
Uncooked spaghetti or pasta
Salt and pepper, to taste
*For exact amounts, please see recipe card below.

How to Make Butternut Squash Pasta Sauce

Preheat oven to 350F

Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).

Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.

Scoop the butternut squash out of the skin and place in a large bowl.

Heat the remaining olive oil in a large stockpot over medium heat.

Add the garlic, onion and herbs.

Sauté until the onion is translucent, then add 1 1/2 cups of the squash and stir well.

Thin the solution out with broth and allow it to come to a boil.

Meanwhile, cook the spaghetti according to package directions.

Use an immersion blender to puree the butternut squash mixture.

Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.

Serve hot.

The Butternut Squash Spaghetti Sauce Dinner is 9 WW Points – Blue, Green, & Purple!

Yield: 1

Butternut Squash Spaghetti Sauce

The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. The sauce is a healthier version of pasta sauce loaded with nutrients.

Prep Time 5 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

3 Tablespoon olive oil
1 1/2 cups butternut squash
Small yellow onion, chopped
2-3 Tablespoons garlic, minced or chopped
Thyme 2 sprigs
Rosemary 2 sprigs
1 cup broth (chicken or vegetable)
Uncooked spaghetti or pasta (8 oz.)
Salt and pepper, to taste

Instructions

Preheat oven to 350F
Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the butternut squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the garlic, onion and herbs.
Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil.
Meanwhile, cook the spaghetti according to package directions.
Use an immersion blender to puree the butternut squash mixture.
Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
Serve hot.