Monday, September 20, 2010

Butternut Squash Pasta

So the other night at 6:00, my husband and I exchanged the following texts:

Khale: What's for dinner tonight?

Me: Butternut squash pasta and roasted asparagus. Don't be scared.

Khale: Hm. Ok.

Approximately five minutes pass.

Khale: I'm going to stay in Laramie and have dinner with my brothers and I'll be home after that.

:sigh:

My husband isn't a big squash fan. As in, he really dislikes it. He and his brothers ended up going to a burger joint.

Oh well, more pasta for my daughter and I. :)

Now, to be honest, I've never made this before so I waited until after I tasted it to take any photos.


It's really simple, tastes like Fall in a bowl, and would be fantastic with some grilled chicken served on top.

Butternut Squash Pasta
Serves 4

1 lb. bowtie pasta
2 cups roasted butternut squash
1 pint half & half
1/2 c. freshly grated parmesan cheese
4 tbsp. fresh basil, chopped
kosher salt and black pepper

In a large pot of boiling water, cook pasta according to package directions. Meanwhile, in a food processor or blender, combine butternut squash, half & half, parmesan and 2 tbsp. of the basil. Blend. Add salt and pepper, to taste.

Drain cooked pasta. Toss butternut squash sauce with pasta. Heat through.

Garnish with remaining basil.

6 comments:

  1. I am making this recipe right now. For Veganism I'm going to use coconut milk instead of half and half (because I don't have soy half-n-half) and I'll omit the cheese. I'll let you know what I think! We actually won't eat it for a few days (I'll make today and keep in fridge to heat up and throw over whole wheat pasta later this week!)

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  2. Making this for dinner tonight and I'm making it the NON-vegan way. I'm also serving it over mushroom ravioli. And I'm pinning .. Mmmmm

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  3. Instead of using the food processor, I made the sauce in a saute pan. I started with 2 T of olive oil and sauteed 2 cloves of chopped garlic with 1/4 cup pine nuts for a few minutes. Next I added the squash. Then, I whisked in 1 pint of fat free half & half. Then, I added the cheese and 1/2 teaspoon of nutmeg in addition to the salt and pepper.

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  4. Yum! Would love to have this featured in our October Blog Hop for a chance to win a cookbook. http://is.gd/59HVTM

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  5. I saw this is the #2 post of all time. :) YAY for awesome cooks and pinterest! Oh, and did you get featured on the Oct. Blog Hop (above?)

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  6. Dumb question, but how did you roast the squash?

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