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Butternut Squash Sauce for Pasta.

January 2, 2020

The butternut squash can be subbed out for any seasonal gourd, and is especially good with acorn squash. This can be an excellent way to get kids to eat a vegetable or 2 since it looks just like mac and cheese.
DifficultyIntermediate

The butternut squash can be subbed out for any seasonal gourd, and is especially good with acorn squash. This can be an excellent way to get kids to eat a vegetable or 2 since it looks just like mac and cheese.

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Yields16 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
INGREDIENTS DIRECTIONS
For the Sauce
 1 large butternut squash- about 2 pounds
 1 large yellow onion
 2 large carrots, peeled
 1 head of garlic- halved
 5 sage leaves
 ¼ cup olive oil or grapeseed oil
 1 tbsp salt
 ½ tsp freshly ground black pepper
 4 oz creamy goat cheese, sour cream or cream cheese
 1 cup pasta cooking water
1

Preheat oven to 375 convection/roast or 400 no fan.

2

Peel butternut squash, remove seeds and large dice butternut squash. Peel onion and quarter. Peel and dice carrot. Place all on a baking sheet with the 2 halves of garlic and sage. Sprinkle olive oil, salt and pepper all over, and mix well.

3

Roast for 40 minutes to 1 hour, or until butternut squash is very tender.

4

Transfer roasted vegetables to a food processor or blender, squeeze out the garlic and discard paper. Add goat’s cheese (or whatever cheese you have chosen) and blend until very smooth, adding pasta cooking water until it is a mornay-like consistency. Taste for salt and pepper. Add the sauce to warm pasta, cooking the pasta with the sauce in the last stages of cooking and serve with a splash of olive oil and a dusting of a smoked finishing salt.

CuisineAmericana

Ingredients

For the Sauce
 1 large butternut squash- about 2 pounds
 1 large yellow onion
 2 large carrots, peeled
 1 head of garlic- halved
 5 sage leaves
 ¼ cup olive oil or grapeseed oil
 1 tbsp salt
 ½ tsp freshly ground black pepper
 4 oz creamy goat cheese, sour cream or cream cheese
 1 cup pasta cooking water

Directions

1

Preheat oven to 375 convection/roast or 400 no fan.

2

Peel butternut squash, remove seeds and large dice butternut squash. Peel onion and quarter. Peel and dice carrot. Place all on a baking sheet with the 2 halves of garlic and sage. Sprinkle olive oil, salt and pepper all over, and mix well.

3

Roast for 40 minutes to 1 hour, or until butternut squash is very tender.

4

Transfer roasted vegetables to a food processor or blender, squeeze out the garlic and discard paper. Add goat’s cheese (or whatever cheese you have chosen) and blend until very smooth, adding pasta cooking water until it is a mornay-like consistency. Taste for salt and pepper. Add the sauce to warm pasta, cooking the pasta with the sauce in the last stages of cooking and serve with a splash of olive oil and a dusting of a smoked finishing salt.

Notes

Butternut Squash Sauce for Pasta.
IngredientsDirections

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