Butternut Cream Sauce on Pasta
Yield: 2-4 servings
Special tools: Stick Blender or just serve it lumpy, it will still be delicious
Ingredients:
6 oz dried pasta
½ med butternut squash, cubed and roasted
1 tbsp butter
1 med shallot, diced finely
4 clvs garlic, minced
½ cup heavy cream
½ cup vegetable broth
¼ tsp red pepper flakes
¼ cup grated parmesan
Salt and pepper to taste
If your squash isn’t already roasted, peel, seed and cut it into cubes. Toss it in oil and salt, put it on a sheet pan and roast it at 350° for 30-40 minutes. When it’s done there should be little toasty corners.
Fill your favorite pasta pot with water and bring it to a rolling boil. When it starts to boil, add you pasta and cook according to package instructions.
Put the butter in a large skillet and sauté your shallots and garlic. Add the squash and continue to stir it. When everything is cooking and blended together, add the broth, heavy cream and pepper flakes. When this is blended together, use your stick blender to blend it into a smoother consistency. You could also just mash the large pieces of squash with the back of your spoon.
When the pasta is al dente, add it to the sauce with tongs or a spider, preserving your pasta water. Toss the pasta to coat it in the cream sauce.