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I love making different types of sauces for pasta and with it being fall I wanted to make something fall-like. I had a butternut squash in the refrigerator and decided I would use that, but wasn't sure what to do. I went to the trusty internet and googled squash sauce. I found a recipe that I have adapted here, but I will be revisiting this recipe and making the whole thing, not just the sauce. Check it out!
Ingredients & Directions:
(recipe adapted from here)
1 butternut squash
2 T butter
1 Onion, chopped
salt and pepper to taste
1 C heavy cream
1/2 C grated parmesan cheese
1/4 tsp. cinnamon
1/2 C apple juice
Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove seeds. Place on a greased cookie sheet cut side down and roast for about 45 minutes or until tender. Set the squash aside to cool. Melt butter in a saucepan. Add onion, salt, and pepper and sauté until onions are translucent. Once squash has cooled, pureé in a blender with cream. Add the squash & cream mixture to shallots along with apple juice, cinnamon, and parmesan cheese. Bring to a boil then reduce heat to low, simmering for 10 minutes. Makes roughly 3 cups of sauce, depending on the size of your squash.
I think this sauce would be great with some fresh made pasta, but I was not in the mood to make any, nor did I have any fresh pasta in the house.
This is quite interesting! I never thought to make a sauce out of butternut squash. Thanks for sharing!
ReplyDeleteI really liked this idea.
ReplyDeleteI ended up adjusting things slightly less and making it with Acorn squash but it turned out great. (Made it without butter just a little oil instead, Half & Half instead of heavy cream, Yolk Free noodles).
According to Weight Watchers one serving came out to 7-9 points (depending on whether I claimed 2tbsp or oil or 1tbsp...it was the only thing I didn't measure).