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.
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
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.