Now that the weather is finally starting to cool down and it’s actually looking a little like fall outside, I have been craving a rich, creamy fall pasta. So, I decided to make a butternut squash sauce.
I wanted this to be quick and easy, so I picked up a package of cubed butternut squash from whole foods.
Here is what you’ll need:
– 1 medium yellow onion, diced
-1 clove garlic, minced
– 1 1/2 cups butternut squash, cubed
– 1 tbsp. olive oil
– Fresh parsley, torn
– Fresh Basil, torn
– 1/2 tsp. cayenne pepper (or other red pepper)
– 1/4 cup butter
-1/2 white wine
– 1/2- 3/4 cup chicken or vegetable stock
– salt and pepper to taste
– pasta of your choice
Cook onions and garlic in olive oil until they start to turn clear. Then add wine and broth and bring to a boil. Add squash and lower heat. Throw in parsley, salt and pepper, and cayenne pepper and cover. Let cook until squash is tender, about 10-15 minutes. While the squash is cooking, start your pasta. When the squash is ready mash with a fork or potato masher to make a thick consistency. Add water or broth to thin out the sauce at this point if necessary. Add butter and stir. Serve over freshly cooked pasta of your choice and top with torn basil and a little red pepper. The buttery sauce goes great with a glass of nice chardonnay.