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prep time
5 min
cook time
20 min
ready time
25 min
Keto Creamy Butternut Squash Pasta Sauce
Creamy, velvety, and bright orange: this fragrant and festive butternut squash pasta sauce can only be made during certain months of the year. When you find in-season diced butternut squash in the frozen aisle of your grocery store, buy several bags to keep year-round. This way, you can make Keto pasta sauce any time of year. You’ll want to eat this again and again! Bright orange squash is blended with cream, butter, and fresh herbs and spices before being served over your favorite Keto pasta. Even if you want to spare the carbs and avoid Keto pasta recipes, ladle this sauce over vegetables and meats like chicken and steak. It goes with just about anything.
Vegetarian Alternative
Since this recipe uses chicken broth, it is not vegetarian, but that can be easily remedied. If you substitute the chicken broth with vegetable broth, make sure it is 100% vegetarian. You can even substitute the broth with water, but make sure to include at least extra salt in the sauce. If you’re vegan, the heavy cream can be substituted 1:1 with cashew cream to have the same texture.
Using Fresh Butternut Squash
If you want to use in-season, fresh butternut squash, you can do a direct substitution by weight. You can carve out raw butternut squash and cook it in the broth as directed. You can also roast the butternut squash in your oven in advance and then scoop out the softened inside to cook and blend in your saucepot. You may see why using frozen butternut squash makes this recipe a little easier!
Net Carbs
2.9 g
Fiber
0.3 g
Total Carbs
3.1 g
Protein
0.9 g
Fats
2.2 g
34 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Squash Butternut Frozen Unprepared
10 oz
Chicken broth
0.5 cup
Chicken broth
0.5 cup
Cream Heavy Whipping
3 tbsp
Salt
0.13 tsp
Black pepper
0.13 tsp
Onion powder
0.25 tsp
Garlic powder
0.13 tsp
Thyme, dried
0.13 tsp
Basil
3 leaf
Butter, unsalted
1 tbsp
Recipe Steps
steps 3
25 min
Step 1
Empty a bag of frozen, cubed butternut squash into a large saucepan. Add the first amount of chicken broth, cover the pot with a lid, and bring the ingredients to a boil. Reduce the heat down to a simmer and let the butternut squash cook until it’s soft enough to mash with a fork. Note that the squash will have absorbed most of the broth. You may also make the recipe with fresh, in-season butternut squash, but using frozen vegetables has the same nutritional values and they’re already prepared for you.Step 2
Take the pot off the stove, and add the second amount of chicken broth. Use a hand blender or immersion blender to blend the squash and broth together into a smooth puree. Next, blend the heavy cream into the mixture until a smooth sauce is formed. You can also blend the sauce together in a blender. Return the pot to your stove, cover with a lid, and heat it until the sauce is bubbling.Step 3
Reduce the heat enough so your sauce doesn’t splatter out of the pot. Season the sauce with salt, pepper, onion powder, garlic powder, thyme, and chopped basil. Stir butter into the sauce, and cover it with the lid again. Let the sauce bubble until the butter melts and you can stir it together into a velvety-smooth mixture. Let the sauce cool for a few minutes before serving.
