Butternut Squash Pasta Sauce

Enjoy this alternative to the standard tomato-based pasta sauces. Sweet butternut squash combined with crushed red pepper forming a balanced and unique flavor. You can add wilted spinach, roasted tomatoes, zucchini, or just about anything else to the sauce. Serve over your favorite pasta.

Step: 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.

Step: 2

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.

Step: 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.

Step: 4

Add squash into the skillet with the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.

Step: 5

Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

Per Serving: 114 calories; protein 3.7g; carbohydrates 20.2g; fat 3.3g; cholesterol 4.4mg; sodium 86.1mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .