Need a creative idea to serve your family for dinner? How about Pasta with Butternut Squash Sauce? It's super easy and you can introduce a favorite fall squash.
Pasta with Homemade Butternut Squash Sauce
Ingredients:
- 1 buttercup squash
- 2-3 carrots, cut into 1/2" slices
- 1 onion, cut into eight wedges
- olive oil
- 3 Tbsp. butter
- 2 cups half-n-half - fat free is fine
- 1/2 tsp sage
- 1/4 tsp cinnamon
- 1/4 cup water
- 1 cup Parmesan cheese, grated
- 1 cup red or green peppers, diced for garnish
- pasta, your choice
- optional: small amount of broth for more flavor as needed
Directions:
- Cut squash in half, scoop out seeds and stringy flesh. Cut each half in half.
- Drizzle olive oil over each quarter. Place flesh side down in baking dish.
- Place carrots and onions around squash. Drizzle them with olive oil as well.
- Sprinkle salt and pepper over all for flavor.
- Bake in preheated 400 degree oven for 45 minutes.
- When baked, scoop out carrots and onions and put into a food processor and puree - You may need to add a bit of water to make smoothing process easier. Set aside.
- Meanwhile, cut off skin from squash, cut into cubes and put into food processor and puree. Set aside.
- In pot, melt butter.
- Add half-n-half and both purees - Stir until combined and creamy.
- Add sage and cinnamon.
- Continue to simmer and stir in half of cheese. If sauce is thicker than you'd like, add more water or chicken broth for added flavor until you reach your desired consistency.
- Pour over cooked pasta. Stir in peppers for added flavor and color. Garnish with other half of cheese.
Enjoy!
