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Friday, January 17, 2014

Butternut Squash Pasta


Here is another one of my favorite Fall recipes. I tried this a few years ago and it was really good. I decided to make it again because it was so good. It is also pretty easy to make. Plus, it is vegetarian so it is a good dish for a meatless meal during the week! Here is how I made it:


Take a butternut squash and cut it up. 



Put the squash in a casserole dish and add a pinch of salt and pepper. Also sprinkle a littleolive oil on top of the squash. Put into a 400 degree oven for about 30-35 minutes.
Make sure to check it every once in a while so it doesn't burn. 



Once the squash is done, take it out of the oven and scoop it out. 



Put the squash into a blender or food processor. Add a little chicken broth. I added about a cup and blend. You have to play with the consistency so add broth as needed. 



Add some fried sage leaves and blend. Once you get the mixture to the right consistency, 
you can get the other ingredients ready. 



In the meantime, start frying up 2 cloves of garlic and a shallot. 



Once the garlic and shallot are translucent and soft. Add the puree to to the pan. 



Add salt, pepper and nutmeg to taste. You can also add cinnamon or allspice if you like. 



Add some Parmesan cheese as well. 



Add the pasta and mix. 



Serve with a little Parmesan and Sage leaves on top. YUMMO!!

Buen Provecho! 

4 comments:

  1. I HAVE to try this for my nephew. He loves butternut squash so much and my sister will make him one dish using it. I know he would flip over this, Thanks Caroline for sharing

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  2. Tengo que probarla. Love both pastas and butternut squash, so I must have them together.
    Have a nice weekend!
    Vero
    Lacocinadevero.com

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  3. I will have yo try this, looks great,

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  4. This looks So good! I wonder if it can be made with spaghetti squash, instead of pasta? 2 squashes at once, right?

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