INGREDIENTS
1 butternut squash weighing about 2 1/2 pounds
1 pound pasta
1 tablespoon of olive oil
1/3 cup of chopped shallots or onions
1/4 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt (I used fat-free sour cream)
1/8 teaspoon of grated nutmeg
Salt and pepper to taste
Water as needed to thin the sauce, about 1 cup (I didn't use this much - maybe used 1/2 a cup)
handful fresh sage leaves
2 tbsp butter
METHOD
1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Tip: If you see a package of already chopped up butternut squash buy that and save yourself 30 minutes. All you need to do is boil with a little bit of water and drain the water when done. Takes about 10 minutes.
2. Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
3. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. In a small pan, melt butter with sage. Do not let butter burn. Remove leaves and rest on paper towel. Spoon sauce over the pasta and add your sage. Amaze!
METHOD
1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Tip: If you see a package of already chopped up butternut squash buy that and save yourself 30 minutes. All you need to do is boil with a little bit of water and drain the water when done. Takes about 10 minutes.
2. Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
3. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. In a small pan, melt butter with sage. Do not let butter burn. Remove leaves and rest on paper towel. Spoon sauce over the pasta and add your sage. Amaze!
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