Peel the squash, and cut into cubes, add garlic (whole cloves), sage, salt, pepper, olive oil and roast in oven until soft. Then mix in blender until smooth. Freezes really well. For sauce: add butter, cream and pasta water to get your desired consistency and add salt and lemon juice to taste. Serve with pasta topped with parmesan,, optionally add seared chicken meat.
by Nerevanin
2 Comments
Thank you! I am going to try it this week. Yum!
I love butternut squash. Cook it with leeks and shallots (sautéed) for even deeper flavor. Make it a soup! Sauté the aromatics, add stock, then add the roasted squash and purée. Throw in some easy dinner rolls. Cheap and delicious—warms the soul!