Butternut Squash Bolognese Recipe

Name: Butternut Squash Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Extra Virgin Olive Oil; 2 cups Butternut Squash, Cubed; 1 cup Onion, Diced; 3 stalks Celery, Diced; 4 cloves Fresh Garlic, Chopped; 4 ounces, weight Pancetta Or Bacon, Diced; 1- 1/2 pound Ground Veal, Beef, Pork Mixture; 4 pinches Salt To Taste; 2 pinches Freshly Ground Pepper, to taste; 1 can (28 Oz. Size) Crushed Tomatoes; 1 cup Red Wine; 1/2 cups Heavy Cream; 1/4 teaspoons Thyme; 1/2 teaspoons Oregano; 8 pieces Basil, Chopped; 1- 1/2 pound Pasta; 3 Tablespoons Butter (optional)

Servings: persons

1/4 cups Extra Virgin Olive Oil
2 cups Butternut Squash, Cubed
1 cup Onion, Diced
3 stalks Celery, Diced
4 cloves Fresh Garlic, Chopped
4 ounces, weight Pancetta Or Bacon, Diced
1- 1/2 pound Ground Veal, Beef, Pork Mixture
4 pinches Salt To Taste
2 pinches Freshly Ground Pepper, to taste
1 can (28 Oz. Size) Crushed Tomatoes
1 cup Red Wine
1/2 cups Heavy Cream
1/4 teaspoons Thyme
1/2 teaspoons Oregano
8 pieces Basil, Chopped
1- 1/2 pound Pasta
3 Tablespoons Butter (optional)

1
In a 6-8 quart heavy pot, heat the olive oil over medium heat until hot.
2
Add the butternut squash, onions, celery, and garlic and cook until the vegetables are translucent but not browned.
3
about 5 minutes, stirring occasionally.
4
Add the pancetta and stir everything together.
5
Let cook another minute.
6
Add the ground veal, pork and beef.
7
Stir the ingredients.
8
Let the meat brown on high heat, stirring frequently to break the meat apart and allow it to cook all around.
9
Once the meat is browned, add salt and pepper, crushed tomato, wine, heavy cream, thyme, oregano and basil.
10
Bring just to a boil and then reduce the heat to low.
11
Allow it to simmer, stirring occasionally, for approximately 1 hour.
12
The ragu will thicken as it cooks.
13
Cook the pasta according to package directions.
14
Drain and put the pasta in a large serving bowl.
15
Stir butter into the pasta.
16
Pour some of the ragu on top of the pasta and stir it in.
17
Serve and enjoy!

1553

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 2 cups Butternut Squash, Cubed, 1 cup Onion, Diced, 3 stalks Celery, Diced, and more.

Yes, Butternut Squash Bolognese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions