Best 3 Creamy Hokkaido Squash Pasta Sauce Recipes

Take your pasta game to the next level with a delectable creamy Hokkaido squash pasta sauce. With autumn flavors perfectly balanced in every bite, this comforting and vibrant pasta dish is a feast for both the eyes and the taste buds. Discover the secrets to creating a velvety smooth sauce bursting with natural sweetness from roasted squash, complemented by a touch of garlic, shallots, and an array of herbs. Let's embark on a culinary adventure and create a pasta dish that showcases the beauty of seasonal ingredients, transforming ordinary pasta into a gourmet experience.

Let's cook with our recipes!

CREAMY HOKKAIDO SQUASH PASTA SAUCE

Creamy Hokkaido Squash Pasta Sauce image

Looking for a new way to use all that squash in your garden? Well, let me introduce you to this lovely pasta sauce. Its quick to make and tastes so yummy! You can substitute any type of squash or pumpkin for the hokkaido if you like.

Provided by Lalaloula

Categories Sauces

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium hokkaido squash
2 -3 garlic cloves
2 tablespoons olive oil
400 ml water
125 ml vegetable broth
125 ml milk
nutmeg
pepper
salt, to taste

Steps:

Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
Serve with pasta of your choice.

Nutrition Facts : Calories 108.6, Fat 10.5, SaturatedFat 2.2, Cholesterol 5.7, Sodium 23.1, Carbohydrate 2.5, Protein 1.5

CREAMY BUTTERNUT SQUASH PASTA

Creamy Butternut Squash Pasta image

Good veggie dish.

Provided by Melissa Ulmer

Categories Vegetarian Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package ziti
1 tablespoon olive oil
2 cups cubed butternut squash
1 tablespoon minced fresh garlic
2 teaspoons rubbed dried sage
1 teaspoon dried thyme
1 ½ cups heavy cream
1 cup fresh spinach leaves
¼ cup grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
3 tablespoons chopped walnuts

Steps:

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

Spaghetti Squash with Creamy Pumpkin Sauce image

Spaghetti squash served with a creamy pumpkin sauce made with Greek yogurt. Can be made with non-fat Greek yogurt and reduced-fat cheese for a lighter alternative!

Provided by slm2923

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

cooking spray
1 spaghetti squash, halved and seeded
¼ cup butter
1 shallot, chopped
2 cloves garlic, minced
½ (14.5 ounce) can pumpkin puree
1 cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 teaspoon white truffle oil
salt and ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
Place the squash halves cut-side down onto the prepared baking sheet.
Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 14 g, Cholesterol 30.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 231.3 mg, Sugar 2.8 g

Tips:

Choose the right squash: Look for a Hokkaido squash that is small and firm, with a deep orange color. Avoid any squash that has bruises or soft spots.
Roast the squash before using it: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, simply cut it in half, scoop out the seeds, and place it face down on a baking sheet. Roast the squash at 425 degrees Fahrenheit for 30-40 minutes, or until it is tender.
Use a high-quality olive oil: The quality of the olive oil you use will make a big difference in the flavor of the sauce. Look for a good quality extra virgin olive oil that has a fruity, peppery taste.
Don't overcook the sauce: The sauce should be cooked just until it is heated through. Overcooking the sauce will make it thick and gloppy.
Season the sauce to taste: The amount of salt and pepper you add to the sauce will depend on your personal preference. Start with a small amount and add more to taste.

Conclusion:

Creamy Hokkaido squash pasta sauce is a delicious and versatile sauce that can be used with a variety of pasta shapes. It is a great way to use up leftover roasted squash, and it is also a healthy and flavorful alternative to traditional tomato sauce. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, creamy Hokkaido squash pasta sauce is sure to please everyone at the table.