It was a chilly day at Hutchins farm
But the good news was we were doing something very exciting!
Digging up parsnips for the first time this year!
I love parsnips and cannot wait to cook up one of my favorite root veggies.
If you are not a fan, just you wait. I have some tricks up my sleeve that can impress even the toughest critics.
Even Taylor has converted. He used to hate parsnips and now he goes back for seconds and sometimes thirds when we make them at home.
I have a recipe coming your way in the next day or two. But for now, lets focus on last nights dinner.
Whole wheat pasta with broccoli, butternut squash sauce, and blue cheese.
For the butternut squash sauce you will need:
1 large butternut squash. Peeled and cubed
Roast your squash in a little olive oil, salt, pepper, paprika, and cayenne. Roast in a 400 degree oven for about 30-45 minutes. Until tender and golden brown.
Once cooled place in a food processor with 2 tbs olive oil and 2 tbs water. Puree until desired “sauce” consistency. You can always add more oil if it is too thick.
Keep your sauce warm over the stove top while you cook your pasta. Cook pasta according to package directions. During the last minute of cooking add about 1-2 cups broccoli florets. Drain.
Combine squash sauce to the pasta and broccoli. Garnish with blue cheese crumbles, salt and pepper.