Happy Monday!! Hope you had a fun weekend! I know I promised to share more Thanksgiving recipes with you and I swear they're coming, stay tuned for a knock-your-socks-off pumpkin bar recipe tomorrow that will have you seriously rethinking the need for pumpkin pie, but today I just had to share this simple and wonderful butternut squash sauce with you. If you've never made pasta sauce out of butternut squash before, get ready for your world to be turned upside down!
Butternut squash and pasta just seem so right together--not sure if it's the creaminess of the squash vs the chewiness of the pasta or the slightly sweet taste of the squash perking up the mildness of the starch or even just the lovely color contrast--whatever it is, this recipe is a keeper and with only a handful of ingredients, it's one you will want to make over and over again!
Truly the hardest part of all of this is cutting up the squash and if you're pressed for time or arm strength, you can even cheat and buy the squash pre-cut up. I won't tell, I promise!
I served this over fettuccine and scattered some peas and a bit more parmesan cheese on top, but it would go well with just about any kind of pasta and veggie. It's so warm and rich, yet light somehow and perfect if you do the Meatless-Monday thing! Try it tonight for a totally doable satisfying fall meal. It's sure to become one of your new seasonal favorites!
Butternut Squash Sauce
Makes about 4 servings as a main course
Prep Time: 30 minutes
- 2 tablespoons olive oil
- 1 medium-large onion, chopped finely
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded and cut into small cubes (about 4-5 heaping cups)
- 2 cups chicken stock (you could use vegetable stock if you want to keep this vegetarian)
- 2 shakes of dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1 pound pasta, cooked al dente (I used fettuccine)
- 1 package frozen peas cooked according to package directions (optional)
1. Heat the olive oil over medium heat in a medium-large pot, preferably with high sides. Saute the onion for about 5 minutes, until browned and softened. Add in the garlic and squash and stir together. Cook for about 3-4 minutes, stirring every now and then. Pour in the chicken stock and add the thyme, bay leaf and salt and pepper to the pot as well. Cover, turn up the heat and bring to a boil. Lower the heat and let simmer for 8-10 minutes or until the squash is tender.
2. Remove and discard the bay leaf. Using an immersion blender, puree the mixture until smooth. You could also transfer this by batches to a blender and puree that way. When completely smooth, stir in the cheese and cream and reheat slightly.
3. Serve immediately over cooked pasta with peas if you like. Sauce can be made one day ahead and reheated in a saucepan over a low light. Leftover sauce can be stored in an airtight container or jar in the refrigerator for 3-4 days.
Note: Recipe adapted from laurenslatest.com. I tinkered around with some of the measurements.