This vegetarian autumn frost squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Winter squash season is wonderful. Some times I walk out of the grocery store with a hybrid that's new to me, and then it's like discovering all over again just how tasty these squash can be.
If you've happened upon some autumn frost squash and are wondering what to do with it, this squash pasta sauce is a delicious and easy option with only a few ingredients!
What is Autumn Frost Squash?
It's a variety of winter squash that's similar to butternut squash, but with a thinner skin. I found some at Trader Joe's this winter.
It's also not as big as butternut squash, so great for if you're cooking for just a couple people and don't need leftovers.
Can I Substitute a Different Winter Squash?
Yes! This recipe will work well with either butternut squash or honeynut squash. I also love using acorn squash for a similar winter squash pasta sauce.
How to Use Squash Pasta Sauce
We love using winter squash pasta sauce in lots of recipes! You could substitute this sauce for the ones used in this acorn squash pasta with kale and this butternut squash lasagna.
You can, of course, simply use it along with your favorite pasta for an easy peasy meal.
How to Make Autumn Frost Squash Pasta Sauce
Start by cutting up the squash and onions into quarters. Scoop out the squash seeds, and then roast the squash and onions on a baking sheet or pan with olive oil and seasonings.
I use a Lodge 12" carbon steel skillet.
Cook the veggies until they are tender. It may take around a half-hour. Then let them cool for a few minutes for easier handling.
At this point, you could stop and refrigerate or freeze the squash and onions if you're just prepping the recipe for later.
To continue making the sauce, scrape the cooked squash out of the peel and blend it along with the onions and milk.
Next, add butter to a saucepan over medium heat. Once melted, add flour to the butter and whisk until smooth.
Pour the blended squash mixture into the pan, and cook it, while stirring, for a couple of minutes.
Finally, stir in the wine vinegar. It's ready to serve — hopefully with your favorite pasta and a little cheese!
Autumn Frost Squash Pasta Sauce
Equipment
Ingredients
- 2 pounds Autumn Frost squash, halved with seeds + membrane removed Or use butternut squash or honeynut squash
- 1 onion, peeled + cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ¼ teaspoon nutmeg, freshly grated
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour Use gluten-free AP flour if needed
- ¼ ounce wine vinegar
Instructions
- Preheat oven to 400°F.Quarter squash. Remove and discard seeds and membrane.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Roast 35-40 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.
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