Pasta with Butternut Squash Sauce
Ingredients:
Place olive oil and shallots in deep skillet over medium heat. When shallots begin to color, add the squash cubes and season with salt and pepper. Saute for about 5 minutes, until the surfaces begin to caramelize. Add bay leaf, nutmeg, sage, and chicken broth. Cover pan and cook for about 8 minutes (squash will be tender but still shaped as cubes)
Puree the sauce with a blender (I used my magic bullet) and serve over whole wheat pasta. Top with grated cheese.
- 1 large butternut squash, about 1 1/2 pounds
- 2 tablespoons olive oil
- 2 shallots, minced
- Salt and pepper
- 1 bay leaf
- Pinch ground nutmeg
- 6 fresh sage leaves, cut in thin strips
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
Place olive oil and shallots in deep skillet over medium heat. When shallots begin to color, add the squash cubes and season with salt and pepper. Saute for about 5 minutes, until the surfaces begin to caramelize. Add bay leaf, nutmeg, sage, and chicken broth. Cover pan and cook for about 8 minutes (squash will be tender but still shaped as cubes)
Puree the sauce with a blender (I used my magic bullet) and serve over whole wheat pasta. Top with grated cheese.