m. c. de marco: The New Kitchen Cookbook

Squash Bolognese Sauce

I made this with a butternut squash Peter brought home, but any winter squash should do. It was inspired by butternut squash beefaroni, the least dairy butternut and ground beef pasta recipe I could find at the time.

Serves: 6


  • 1 lb. dry pasta
  • 2 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ lb. ground beef
  • 1 small jar marinara sauce (or equivalent amount of canned chopped tomatoes)
  • 1 small winter squash
  • 1 tsp. oregano
  • 1 tsp. paprika
  • basil to taste
  • marjoram to taste
  • sage to taste
  • ½ tsp. salt
  • ½ tsp. ground pepper


  1. Cook squash in the oven or Instant Pot.
  2. Cook pasta according to package directions.
  3. Fry onions in olive oil in a cast iron pan.
  4. Add garlic; fry briefly.
  5. Add ground beef and spices; brown the beef.
  6. Drain off some fat, if you’re that sort of person.
  7. Add sauce and heat through.
  8. Serve over pasta.