Soo the other day I was out with a friend of mine, and she casually mentions that a friend of hers gave her a really good looking butternut squash, fresh from her garden. She was “unsure” what to do with it. “maybe I’ll roast it” she says. I replied “ and then what”
You see to me, roasting a butternut squash it step one in a butternut squash recipe. “and then eat it?” she replied. “ that’s boring”. I , not so politely replied. Don’t worry she ‘s used to my surly rudeness..;)
The next morning, she left this good looking squash on my desk. Isn’t it good lookin?
I took it home and transformed it into this awesome butternut squash and sage pasta sauce. I of course tested it, and squirreled away some for myself, and gave the rest to her.
SO now I will patiently wait for her to make a comment here about how awesome I am and how yummy this sauce is…..;) Still waiting…….
1 Good Looking Butternut Squash (Medium)
1 Tablespoon of Olive Oil
1-2 Tablespoon of Chopped Fresh Sage (or 2 Teaspoons of Dried)
1 Teaspoon Each of Salt and Pepper
2 Teaspoon of Minced Garlic
1 Cup of Cream (5%)
Pasta (Your Choice)
Pre-Heat your oven to 450 degrees.
Spray a baking sheet with non-stick spray.
Peel the skin off your butternut squash ( use a Y peeler if you have one, sooo much easier). Cut off the top and bottom of the squash, cut in half. Scoop out and discard the seeds. Chop the squash halves into 1 inch pieces.
Toss the squash and olive oil along with the sage, garlic, salt and pepper. Spreed out onto the baking sheet. Try not to overlap pieces.
Roast in the oven for 25 to 30 minutes. You should be able to pierce the squash easily.
Remove from the oven, and place in a blender along with 1 cup of cream (5%). Add 1 cup of water. Add more if it seems dry.
Now you can either freeze it for later, or put on top of your favorite pasta.