Thursday, February 2, 2012

Butternut Squash Pasta Sauce

While grocery shopping with Jason:

Me: Do you prefer fettuccine or angel hair?

Jason: For what?

Me: This amazing butternut squash pasta sauce I'm making.

Jason: What kind of meat?

Me: Um... none?

Jason: *sigh*

So to avoid whining about the lack of meat, I picked up a package of tortellini with herb chicken which seemed to please him. And though the tortellini was tasty with it, I really think fresh fettuccine would have been divine...

To say I adore butternut squash would be a huge understatement. Cutting a butternut squash, however, is quite tricky/dangerous and I dread doing it. Imagine my glee when I came across 2 pound packages of diced butternut squash at Costco! I plan to get more and stock the freezer while it's still in season.

This pasta sauce comes from Use Real Butter - and you must hop over to see her photo because it's gorgeous and you'll want to lick your computer screen. My poor photo taken after dark? Not so much.

Roasted vegetables are always more delicious and butternut squash roasted is no exception. Add to it some thick tangy greek yogurt and some fresh parmesan (splurge for a good quality piece!) and you've got a winner of a dinner. Fresh, easy, and healthy. Yum!

Butternut Squash Pasta Sauce
2.5 pound butternut squash, peeled, cored, and cubed
1 tsp salt
1 tsp fresh ground black pepper
3 tbsps olive oil
1/3 cup of chopped shallots or onions (I used shallots)
1 cup water, more if needed (I needed more to thin it out)
1/4 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt (I used Greek yogurt)
1/8 teaspoon of grated nutmeg
Salt and pepper to taste
1 pound pasta
Extra grated parmesan

Preheat the oven to 350F. In a roasting pan, toss the butternut squash cubes, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper until the squash is well coated. Roast until fork tender, about 45 minutes for 1.5 inch cubes (turn with a spatula every 15 minutes). Keep an eye on it - mine took less time.
 
When tender, add the squash to a blender or food processor.

Heat the remaining tablespoon of olive oil over medium-high heat in a pan and saute the shallots/onions until just beginning to brown, about 3-4 minutes. Add the onions to the blender or food processor along with a cup of water. Add more water if needed. Puree until smooth.

Empty the squash/onion back into the pan and warm over low heat. Stir in the parmesan cheese, Greek yogurt, nutmeg, and salt to taste. Do not let the sauce boil.

Serve the sauce over your choice of pasta, sprinkled with more fresh Parmesan, and some freshly ground black pepper.

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