Friday, December 4, 2015

Butternut Squash Pasta

It's getting colder outside these days, so why not make something hearty and warm? This pasta sauce is surprisingly delicious and will leave you wanting seconds! I bought a container of already diced butternut squash at Wegman's - which made prep for this meal even easier!

Butternut Squash Pasta

- 1 butternut squash, diced and peeled
- 12 oz. linguine
- 3 tbsp. olive oil
- 1 1/2 cup vege oil
- sage or rosemary
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/8 tsp. nutmeg
- 1/4 cup grated parmesan cheese
- salt and pepper

1. Bring a large pot of water to a boil and add your squash and some salt to it. Let cook 12-15 minutes.
2. Fry your sage leaves with some olive oil. Or you can just add rosemary to your sauce as it simmers, it smells so good!
3. Using a slotted spoon, take your squash out of the hot water and place in a separate bowl.
4. Add pasta to the water the butternut squash was in and cook according to package.
5. Using a blender, puree your butternut squash until smooth. Add vege broth until sauce reaches your desired consistency.
6. In a deep skillet, add your olive oil and sautee your onions and garlic until flavorful. Add your pureed butternut squash and stir in your parmesan cheese.
7. Season with nutmeg, salt and pepper.
8. Add pasta to your sauce and stir to coat. Add your sage or rosemary and serve hot.

Butternut Squash sauce with pasta added

Butternut Squash Pasta with rosemary


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