Butternut Squash Bolognese
A quick pasta sauce with ground turkey, chopped vegetables, squash and spices.
Servings: 6 bowls
Calories: 520kcal
Cost: $40
Equipment
- 1 dutch oven to make the sauce
- 1 Sheet pan to roast butternut squash
- 1 large pot to boil pasta
- 1 strainer to strain your noodles
- 1 cutting board
- 1 sharp knife
- 1 immersion blender to blend the sauce
Ingredients
- 1 lb lean ground turkey or ground pork
- 1 medium butternut squash peeled and cubed (around 2 cups)
- 2 large carrots diced
- 3 celery stalks diced (or swap in leeks)
- 2 cloves garlic peeled and chopped
- 1 sprig rosemary
- 3 tbsp olive oil
- ⅓ cup dry white wine
- 15 ounces crushed tomatoes
- ½ large yellow onion diced
- ½ tsp nutmeg
- 1 tsp dried oregano
- 1 cup low sodium chicken broth
- ¼ cup whole milk
- 1 lb pasta noodles your choice
- salt and pepper
- shaved Parmesan for serving
Instructions
- Roast the butternut squash. Preheat the oven to 400℉ and line a sheet pan with parchment paper. Toss the cubed butternut squash on the pan with 1 tbsp of olive oil and a dash of salt and pepper. Toss the squash until well coated. Place the sheet pan in the center rack of the oven and roast the squash for 15 minutes. Bring the pan out to toss the squash, and then roast for 15 more minutes. Remove from the oven and set aside.1 medium butternut squash
- Brown the meat. In the meantime, heat a Dutch oven on medium and add the 1 tbsp of olive oil. Add the ground turkey and brown it all over, about 3-4 minutes. Once the pink has disappeared, scoop the meat from the Dutch oven to a small bowl to set aside. You can leave remaining liquids in the pot.1 lb lean ground turkey, 3 tbsp olive oil
- While it's still hot, add the rest of the oil and add the chopped celery, carrots, onion and garlic. Cook the vegetables until they soften, around 5 minutes. Add the nutmeg, oregano and rosemary along with a pinch of salt and pepper. Pour in the white wine and cook until it's almost completely reduced, about 3-4 minutes.2 large carrots, 3 celery stalks, 2 cloves garlic, 1 sprig rosemary, ⅓ cup dry white wine, ½ tsp nutmeg, 1 tsp dried oregano, salt and pepper, ½ large yellow onion
- Add the crushed tomatoes and cook on high for another 4-5 minutes, stirring occasionally, until some of the liquid has reduced. Then add the chicken broth and the softened butternut squash. Remove the rosemary sprig.15 ounces crushed tomatoes, 1 cup low sodium chicken broth
- With an immersion blender, gently pulse the mixture just enough to crush the squash into the sauce. You can leave chunks if you prefer. Add the ground turkey back to the pot, and let the mixture simmer on low heat for 10 minutes. In the meantime, boil your pasta noodles in a separate pot and strain when al dente.1 lb pasta noodles, ¼ cup whole milk
- Pour the milk into the sauce and stir until combined. Serve with the noodles immediately and top with shaved Parmesan.shaved Parmesan