Am I the only one with a ridiculous obsession with butternut squash? I know I have posted quite a few butternut squash recipes since we have been harvesting them at the farm, but I still can’t seem to get enough. Today, I needed my butternut fix, and since it was cold and I rainy I wanted my butternut to be accompanied by some heavy cream and cheese. Because everyone knows cream and cheese makes us all warm and fuzzy inside.
Tonight’s menu: Whole wheat pasta with sage and butternut squash sauce
What you will need:
1 medium-sized butternut squash peeled and cubed (smaller cubes are better for roasting faster)
1 small onion chopped
1/2 cup of heavy cream (roughly)
1 tsp paprika
1 tsp cumin
1/2 cup parmesan cheese
1/3 cup fresh sage leaves minced
whole wheat pasta (or any other type of pasta you would like)
I tossed the cubed butternut squash in olive oil and the cumin and paprika. Roasted in the oven for about 25 minutes at 375 degrees.
While that was cooking I sautéed up the onion in olive oil for a little less than 10 minutes on med-low heat. When it was finished I put it in a bowl to the side.
Cook the pasta according to directions.
Place the roasted squash in a food processor with the onion, cream, parmesan cheese, and sage.
Top your pasta off with the butternut sauce and garnish with a little more sage and cheese if you desire (which we did!)
Looks like mac and cheese, but was SO much better
We enjoyed our meal with a side of pumpkin ale.
Alarm clock goes off at 5:30. It’s going to be a cold and rainy day at the Farm.