I’ve had so many friends texting me lately about having impulse-bought a butternut squash on sale and not having a clue what to do with it. It’s actually hilarious to me how many it’s been! And y’all know that I am not one to pass up a sale, so when squash was $0.89/lb last week I jumped all over it. The goal: something easy, delicious, and unexpected. The result? This cheesy butternut squash pasta sauce that’s creamy, thick, and perfect for fall weather.
Note: I made this sauce twice in the past few weeks – once with steamed squash and once with roasted. The roasted version had a much better, more developed flavor but it does take a while. To save time, you can steam yours in the microwave.
So easy, right? The best part is that this sauce takes me back to my undergraduate food research project – sneaking veggies into mac + cheese for kiddos!
Oh I’m sorry, did you think I was kidding? Never. Third place award winner, y’all.
So, now that you know that this is technically an award-winning sauce, go make yourself some and have the best weekend ever!