A few years ago at my local big box store they sold a squash pasta sauce that was absolutely divine and I fell in love with it. My kids loved it and so did my dad because it didn't give him heartburn like the red sauce does.
So I decided today to make pasta for dinner and for a little something different try and have squash sauce with our pasta. I happened to have an acorn squash on hand, but butternut squash would work well too. Remember that most winter squash can be used interchangeably in recipes. (the most notable exception is probably spaghetti squash - much to stringy)
This is the recipe that I started with.
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
Salt and pepper to taste
Water as needed to thin the sauce, about 1 cup
Start by cooking your squash your favorite way. Here are some ways to cook winter squash.
Once your squash is done cooking, give it some time to cool and begin to saute' an onion. Cook your onions just until they start to brown and then toss them in the blender. Add the fleshy meat that you have scraped from out of the squash skins. Add water, cheese, 2 tsp of salt and the nutmeg and puree. Once you are done with this transfer to a small sauce pan and add the sour cream to heat, but don't let the sauce boil.
