After lamenting a little bit over what we don't have this season, it may be very appropriate to say what I am thankful for. Squash is at the top of my list this year.
We've covered the acorn squash, but everyone knows that butternut is the squash (for the last two seasons, at least). If you've tried (and loved) Smitten Kitchen's Butternut Squash and Caramelized Onion Gallette, you know exactly what I'm talking about. We made one a few weeks ago, but since the squash we got was so big, the second half, already peeled and seeded, sat in the fridge for at least a week.
Running low on dinner ideas, I decided to try a butternut squash pasta sauce based on a bottle I had seen at Williams-Sonoma. They, of course, were selling it for an outrageous price in a quantity that would been unreasonable for us to own. I decided to take a stab at making my own, after reading the ingredient list, to toss with some angel hair pasta.
I failed to write down the recipe I was cooking, so most of these instructions are just "guestimates". Just trust your own taste and feel for consistency. Add the half-and-half or cream in intervals.
Butternut Squash Pasta Sauce
I made this using what I had, but written this way, you just fill in whatever quantities you feel work.
We've covered the acorn squash, but everyone knows that butternut is the squash (for the last two seasons, at least). If you've tried (and loved) Smitten Kitchen's Butternut Squash and Caramelized Onion Gallette, you know exactly what I'm talking about. We made one a few weeks ago, but since the squash we got was so big, the second half, already peeled and seeded, sat in the fridge for at least a week.
Running low on dinner ideas, I decided to try a butternut squash pasta sauce based on a bottle I had seen at Williams-Sonoma. They, of course, were selling it for an outrageous price in a quantity that would been unreasonable for us to own. I decided to take a stab at making my own, after reading the ingredient list, to toss with some angel hair pasta.
I failed to write down the recipe I was cooking, so most of these instructions are just "guestimates". Just trust your own taste and feel for consistency. Add the half-and-half or cream in intervals.
Butternut Squash Pasta Sauce
I made this using what I had, but written this way, you just fill in whatever quantities you feel work.
1/2 of a medium butternut squash
Olive oil
1 handful Parmesan cheese
Half-and-Half to cover
1 dash cinnamon
Olive oil
1 handful Parmesan cheese
Half-and-Half to cover
1 dash cinnamon
1 dash nutmeg
Black pepper, to taste
Salt, to taste
Preheat the oven to 375. Dice the butternut squash into 1/2" pieces and coat with olive oil. Sprinkle with salt and pepper and toss into the oven until tender, about 30 minutes. Let cool. In a blender or food processor, combine the Parmesan, cinnamon, nutmeg, salt, and black pepper with the squash. Cover with half and half and blend until creamy but not too liquid-like (you're going for a pasta sauce here...I trust you'll make that call). Serve over angel hair pasta, sprinkle with black pepper and Parmesan.
Black pepper, to taste
Salt, to taste
Preheat the oven to 375. Dice the butternut squash into 1/2" pieces and coat with olive oil. Sprinkle with salt and pepper and toss into the oven until tender, about 30 minutes. Let cool. In a blender or food processor, combine the Parmesan, cinnamon, nutmeg, salt, and black pepper with the squash. Cover with half and half and blend until creamy but not too liquid-like (you're going for a pasta sauce here...I trust you'll make that call). Serve over angel hair pasta, sprinkle with black pepper and Parmesan.
1 comment:
Sounds delicious, another option would be to try Dave's Gourmet's Butternut Squash Pasta Sauce. It costs half as much as Williams-Sonoma's and has won the award for best pasta sauce in the specialty food industry for 2009. For more info you can go to www.davesgourmet.com. It is also handy because the sauce will be there even when squash is out of season.
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