This week is finals week, I’m so excited about being done with this semester and getting on with the holidays. Going on break means more time to cook and blog, so to celebrate I cooked my family dinner. It’s something new and unlike anything we’ve had before. Typically, the only cream sauces that are served at our dinner table involve heavy cream and butter. This on the other hand comes from butternut squash. I love squash, I usually bake it and eat it in a salad but never have I ever made a creamy sauce out of it. After making it, I’m wondering why I didn’t do this sooner.
All you’ll need for this recipe is a high speed blender and an oven. It’s pretty simple, you roast the vegetables until they’re tender and throw them in a blender and mix with the pasta. I decided to pair this with a grilled chicken and garnish both with cooked peppers, parsley, and parmesan. This was definitely a winner in my home and I hope it is in yours as well.
1 medium sized butternut squash peeled and cubed
1 tablespoon oil
½ onion chopped coarsely
3 cloves garlic whole
1 tbsp sage
1 tbsp parsley
Seasoning salt and pepper to taste
2 cups vegetable broth
¼ cup parmesan shredded from block
12 ounces pasta (I used spaghetti)
Extra parmesan, parsley, sautéed green and red peppers to garnish (optional)
- Preheat the oven to 400 degrees. Coat the butternut squash, onion and garlic in oil then sprinkle with seasoning salt and pepper as much as you’d like. Place on a cooking pan and bake until tender 25-30 minutes rotating half way through. While these are baking cook pasta according to directions and sauté some green and red bell peppers if you’d like. Season however you want, I went with seasoning salt and pepper.
- When the vegetables are tender place them into the blender with sage, parsley, vegetable broth, and parmesan then blend until smooth. Season with seasoning salt and pepper then pour over top of your cooked pasta. Garnish if you wish with parmesan, parsley, and sautéed green onion and peppers.