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.
- 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
- ½ cup grated Parmesan cheese
- 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. Saute until the 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 the onion-garlic mixture. Add remaining 1 cup water and mash until mixture is a smooth liquid.
- 5 Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.
- Calories 114.2
- Carbohydrate 20.2 g
- Cholesterol 4.4 mg
- Fat 3.3 g
- Fiber 3.5 g
- Protein 3.7 g
- Saturated Fat 1.1 g
- Sodium 86.1 mg
- Sugar 4.1 g