One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called “winter” squash when it first makes its appearance in the fall?
Perhaps because if stored in a cool place, they’ll last several months, well into winter.
Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most “canned pumpkin” that we use to make pumpkin pie is actually made with a variety of pumpkin more akin to butternut squash than to the pumpkins we use for jack-o-lanterns.
The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it.
We often find butternut squash inside of ravioli, why not on the outside?
It just needed to be thinned a bit with water, made savory with Parmesan, and brightened with some sour cream and parsley.
The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days.
Pasta with Butternut Parmesan Sauce Recipe
This sauce will work with any pasta, but spaghetti is an especially good pairing.
Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.
Ingredients
- 1 butternut squash weighing about 2 1/2 pounds
- 1 pound pasta
- 1 tablespoon of olive oil
- 1/3 cup of chopped shallots or onions
- 1/4 cup of packed, freshly grated Parmesan cheese
- 1/3 cup sour cream or Greek yogurt
- 1/8 teaspoon of grated nutmeg
- 1 tablespoon of chopped parsley, for garnish
- 1 teaspoon salt (more to taste)
- Pepper to taste
- Water as needed to thin the sauce, about 1 cup
Read More: Pasta with Butternut Parmesan Sauce
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