What would add flavour to this?

[MeredithGrey1]

I found a new recipe online for a pasta sauce made from butternut squash. It’s a bit of red onion, garlic and butternut squash cooked with chicken stock, sage and thyme, then put in the food processor with a bit of milk to make a smooth sauce. I also then added a bit of bacon and served with pasta and a handful of spinach.
Perhaps it just needs more onion or garlic but it was a bit tasteless, but definitely had potential as it was a lovely creamy sauce. What could I add to make it tastier? Maybe mushrooms fried with the bacon at the end perhaps? I’m a relatively good cook but only from recipes, I’m not very good at coming up with additions/changes to recipes.

[Peanutbuttericecream]

More onion, a fresh red chilli, some grated ginger salt and black pepper. Mushrooms won't add much in the way of flavour.

[MeredithGrey1]

Ooh chilli that’s a good idea! Will definitely try that, thanks.

[moreismore]

I would add more onion and garlic and take time (if you didn’t already, sorry!) to really let them caremelise at the start too.

[moreismore]

Maybe also reduce for a while after you add the stock (and be sure to use best quality stock you can)

[RemusLupinsBiggestGroupie]

Chilli flakes
Mushrooms sound good too and would give it more texture

[PrincessSarene]

Salt? I’ve found with a few things that if they taste a bit “flat” but I can’t put my finger on what’s missing, then usually a decent pinch of salt will really help.

[RockingMyFiftiesNot]

Another vote for chillii. I also think cumin goes well with butternut squash. Roasting the squash first would also intensify the flavour, but is a bit more faff.

[MoMandaS]

Lemon or lime juice.

[LadyMonicaBaddingham]

Nutmeg. Lovely with all squashes...

[tryingtobebetterallthetime]

You could try some allspice. Even just putting a couple in while it is cooking and taking them out will add some flavor. Nutmeg also might work.

[yearinyearout]

I would just add more onion and garlic and as PP said let them caramelise. Did you roast the squash? That helps with the flavour too. Was your stock strong enough (I know plenty of people who think one oxo makes a pint of stock when it should be three)

[Isthebigwomanhere]

Onion
Garlic
Chilli
Wine
Extra sage
Grate some Parmesan into it

[Onesailwait]

I make a lot of squash soup and I find it because it's so creamy and slightly sweet it carries spice really well. Cumin, paprika, chiles always a pinch of nutmeg

[Atalune]

Nutmeg
Black pepper
Salt

roasting the butternut before hand with a rub of garlic and some Chill flakes too

[EugenesAxe]

I’d add more salt/stock but support it with a tin of, something like, haricot beans.

Agree too with roasting squash and adding cumin and more garlic.

[cdtaylornats]

Tablespoon or two of Pesto

Cumin is good a nice warm spice without chilli heat.

Instead of onions use chives

[Mskatonic]

You need some acidity! White wine vinegar or lemon juice sound like they’d complement the flavours well.

[PARunnerGirl]

I think with sauces and soups using butternut squash you really have to roast it first to get the best flavour. I cube it onto a baking tray drizzle it with olive oil, honey, chilli flakes and salt and pepper. Roast until the edges are slightly charred.

[Footle]

Or in a frying pan. It needs to be at least partly cooked before it comes into contact with liquid.

[edgeofheaven]

Parmesan cheese and something acidic like lemon or wine.

[Crissy83]

Black pepper and a good handful of grated Parmesan