Contrary to popular belief I don’t just sit over here and eat dessert and candy and goodies all day. Except if we are talking about yesterday, because…yeah…that’s all I ate.
As several friends and I feasted on the last of those Zinfandel Port Balls yesterday….let’s just say it was a DANG GOOD afternoon. Enough said.
I have been in the mood for butternut squash again but craved it in a different form. This Butternut-Squash Pasta Sauce was exactly what I wanted.
I added fresh sage and bacon to the sauce because that’s what I had in the fridge. However, it was also good plain. I think a crumbly-spicy sausage would also be a good, flavorful addition.
Here is what you will need: Butternut squash, extra-virgin olive oil, dried sage, coarse salt, ground pepper, garlic, heavy cream and whole milk. Fresh sage and bacon are optional.
Cube 1-1/2 pounds butternut squash, cutting squash into 2-inch chunks. Toss the squash with 1 Tablespoon extra-virgin olive oil and 3/4 teaspoon dried sage. Season generously with salt and pepper. Transfer the squash to a rimmed baking sheet covered in parchment paper. Add 7 cloves of garlic to the baking sheet with the peel on, scatter around the squash. Roast the squash and garlic in a 375 degree oven until very tender, about 35-40 minutes, tossing halfway through. Remove from the oven and discard the peel from the garlic.
Transfer the squash and roasted garlic to a food processor and begin pureeing. With the motor running, add 1/2 cup heavy cream and 1/2 cup whole milk through the feed tube. Process the mixture until smooth.
At this point taste the sauce and season to your liking with salt and pepper.
This sauce is yummy, creamy and thick. It also freezes well.
I chose a rotini pasta because I knew it would hold the sauce well.
I fried up some bacon while the pasta was cooking and chopped up some fresh sage as well.
I’m going to try it with spicy sausage and mushrooms next. Yum.
Butternut-Squash Pasta Sauce
1-1/2 pounds butternut squash, cubed
1 Tablespoon extra-virgin olive oil
7 garlic cloves, peel on
3/4 teaspoon dried sage
1/2 cup whole milk
1/2 cup heavy cream
coarse salt and ground pepper
Toppings such as fresh sage and bacon are optional
Cube butternut squash, cutting squash into 2-inch chunks. Toss the squash with extra-virgin olive oil and dried sage. Season generously with salt and pepper. Transfer the squash to a rimmed baking sheet covered in parchment paper. Add garlic to the baking sheet with the peel on, scatter around the squash. Roast the squash and garlic in a 375 degree oven until very tender, about 35-40 minutes, tossing halfway through. Remove from the oven and discard the peel from the garlic.
Transfer the squash and roasted garlic to a food processor and begin pureeing. With the motor running, add heavy cream and whole milk through the feed tube. Process the mixture until smooth. At this point taste the sauce and season to your liking with salt and pepper.
Cook your pasta accoring to package directions and add whatever toppings you like. Enjoy!