Butternut squash is versatile, hearty, and inexpensive. Surplus squash can be used in various pumpkin sauces, such as nutty walnut sauce, low-calorie dip, almond milk sauce, and chicken broth and sage sauce. Another recipe involves roasted garlic, sage, and a liquid base for a perfect pasta sauce.
The best things about butternut squash are that it’s hearty in the fall, it’s inexpensive, it lasts for months when properly stored, and it’s almost insanely adaptable. Despite its versatility, the overenthusiastic cook who grew up or bought plenty of butternut squash when it became available as one of fall’s ultimate offerings may need unusual ways to use up the surplus. There are several types of pumpkin sauces, such as cashew cream, butternut sage sauce for rice, and butternut squash pasta sauce that will help even the most sugar-laden cook handle the overflow.
A naturally sweet nutty walnut sauce is easily made from heavy cream and a little hard cheese, such as Romano or Parmesan, along with roasted squash. Minced garlic and diced onion that have been sauteed until translucent adding to the flavor. This sauce is incredibly easy to make because all the ingredients are mixed together in the blender. This wholesome golden orange sauce not only tastes like a dream, it works well with fish or chicken and can also be used to add to grains like barley or rice.
As delicious as it is, this version of butternut squash dip is far from low-calorie. Calories, as well as cholesterol, can be easily eliminated by replacing milk with cream. Another alternative is to replace the heavy cream with 1% or low-fat milk along with some low-fat cream cheese.
Lactose intolerant and vegans appreciate the same almond milk sauce. This healthier version also adds protein in the form of raw cashews that have been soaked for about an hour instead of cheese. For those who love the taste, nutritional yeast adds a nutty note.
A very different pumpkin sauce that’s delicious with pasta calls for chicken broth, fresh sage leaves, and scallions. A little olive oil keeps this puréed sauce velvety and smooth. The surprises to the taste are a pinch of nutmeg to enhance the sweeter personality of the pumpkin and the chopped and roasted chestnuts. This sauce is perfect on top of cheese ravioli and sprinkled with grated cheese.
Yet another simple and delicious butternut squash recipe starts with a head of garlic that has been roasted until the cloves are soft and aromatic. This version works well with sage, and even creative cooks can experiment with curry powder or paste. Chicken or vegetable broth, cooked cabbage and cream, and milk or almond milk provide the liquid base. This butternut squash sauce is perfect over hearty pasta like rigatoni.
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