I have a confession.
I am obsessed with butternut squash. Obsessed.
I suppose I could have worse obsessions… At least I’m obsessed with a vegetable! 😀
Libby and I made used butternut squash in four different recipes in one week! Ha! We convinced the checker at the little grocery store on campus that the decorative butternut squashes were for sale… and so we were able to get two big ones for three dollars – with meal points! Haha! Even better!
One of the recipes we made was this butternut squash sauce pasta. It was SO GOOD and SO EASY and will DEFINITELY become a staple for us when we are cooking regularly (in our apartment!!!) next year!
(Sorry the picture is so bad)
Pasta with Butternut Squash Sauce
Serves 5, adapted from Skinnytaste
Ingredients:
- 1 lb butternut squash (half of a large one), peeled and diced
- 1 tbsp olive oil
- 10 oz whole wheat pasta
- 1 cup cauliflower and broccoli (total, whatever combo you have or want)
- 1 cup brussel sprouts
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 2 cups spinach, roughly chopped
- 2 tablespoons grated Parmesan/Romano cheese (We found a delicious combo at Trader Joes, but just Parmesan would work fine)
- 4 sage leaves, slice thin
- Salt and Pepper
Directions:
1. Boil water in a large pot. Add butternut squash and cook until tender when pierced with a fork. Remove squash using a slotted spoon and place into a blender, blend until smooth. Keep water for pasta.
2. Cook pasta according to package directions. During the last 2 minutes, add cauliflower and broccoli and the brussel sprouts for the last minute. Drain but reserve at least 1 cup of pasta water.
3. Meanwhile, in a large skillet, saute shallots and garlic until soft, 5-6 minutes. Add pureed butternut squash and enough of the reserved pasta water to thin out the sauce to your desired consistency (I think we only used 1/3 cup or so). Add spinach, cheese and sage and mix well. Season with salt and pepper.
4. Toss the pasta and vegetables with the sauce mixture. Top with more cheese and enjoy!
