Creamy Butternut Squash Pasta

1 01 2016

20151011_180732This one is a little different. I’m all about butternut roasted in salads or made in to a great curry soup, even as a filling in a ravioli but I’ve never seen the squash BE the sauce. To give credit where credit is due, Katie found this recipe. I think I actually made it the same day she sent it to me. We grow butternut in the garden every year and this year was a VERY good year for that particular plant, in fact we still have 8-9 of them wintering right now to use throughout the cold months. Alright, enough yammering, on to the recipe.

Ingredients:
– 3 cups diced butternut squash (about half a squash)
– 1 cup of chicken or vegetable stock (yes, this can easily be prepared vegetarian)
– Butter (4 Tbsp.)
– One small onion (1 cup diced)
– Rosemary (1 Tbsp.)
– Sage (1 Tbsp.)
– Low-fat Milk (4 cups)
– Parmesan (1 cup, plus more for topping)
– Brown Sugar (2 Tbsp.)
– Nutmeg (1/4 tsp)
– Salt and pepper (to taste)
– Spaghetti, Fettuccine or Linguine noodles – 1 lb.

Directions:

Bring a pot of water to boil and cook pasta based on those directions, drain and hold.

Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).

At this point, I took the immersion blender to it but you can also just mash with a potato masher until you’ve for the consistency you like. Add 2 cups of milk and stir. Then, add 1 cup of parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.

Combine your sauce with the pasta that you cooked earlier and mix gently.

Top off with salt and pepper, parmesan cheese and a rosemary garnish if you are all fancy.

Enjoy!

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