Butternut Squash Pasta

So I've had a butternut squash in my pantry for some time now really crying out to be loved! Truth be known, while I've eaten plenty of butternut squash in my lifetime, I've never before cooked one from scratch myself! I decided that I wanted this really sexy looking harvest salad for my lunch tomorrow (a Vega recipe) and that I would need some roasted squash for it, but certainly not a whole one for that alone. So, knowing that I needed to do something with the rest of the squash, I was inspired by several recipes online for making a pasta sauce! Below is my version of butternut squash pasta:

Butternut Squash Pasta
Serves: 4

1 Medium Butternut Squash
1 onion, chopped
1 Tbsp olive oil
2 cloves garlic
1 Cup low-sodium vegetable broth
1 Cup frozen peas
1 tsp honey
Dash of cayenne, salt, and pepper
2 Cups of Gluten-free Pasta

1. Preheat the oven to 400 degrees F. Peel and chop your butternut squash. For those of you trying this for the first time, I recommend a sharp knife and to work in sections. When you cut open the squash, there will be a small area near the bottom filled with seeds. I tried experimenting cutting the seeds out with a knife vs. scooping them out with a spoon. The verdict: scooping is easier and wastes less flesh. Toss the chopped squash on a pan and lightly coat the pieces with oil. You could use a different oil here, I'm sure coconut would be really lovely in this recipe!

 

2. Bake the squash in your preheated oven for 30 minutes or until you can easily stab your squash pieces with a fork. Remove from the oven and set aside.

3. In a medium sized frying pan, stir-fry your chopped onion until it is translucent and starting to caramelize. Your onion pieces can be as big or a small as you like them. Personal preference is a beautiful thing. Add your chopped garlic and heat through.

4. Add to your garlic and onion mixture the vegetable broth and about two thirds of your roasted squash. Save the other third for use in another recipe of your choosing. The reason I choose low-sodium vegetable stock is because I like to have control over how much sodium I consume and how salty my food is. You add salt at the end to taste anyways! Continue to heat on medium setting, slowly breaking down the squash and mixing the ingredients into a sauce. At this point, you could puree the sauce if you want yours to be really creamy in texture. I like my sauce a little bit more rustic with pieces of identifiable vegetable throughout. Again, personal preference!



5. At this point, when your sauce is near to complete and your ideal texture, go ahead and add the honey and seasonings to your personal taste. I like the addition of a bit of honey in the recipe to bring out the sweetness of the squash and the little heat from the cayenne. Many recipes call for sage. If this is something you would enjoy, sub a small amount of sage or whatever herbs your prefer for the cayenne or in addition to the cayenne. If you choose to add frozen peas, and I think you should because they are delicious and add a beautiful pop of colour to your dish, do so now and just cook to heat through.

6. While your sauce is simmering on a low heat, prepare your gluten-free pasta according to the package directions. I ended up using two different cuts of pasta because I'm weird like that and enjoy having the different textures in my bowl. Once drained, add your pasta into the skillet with your sauce and mix well.

7. You could always add a little more vegetable stock if needed to bring the sauce to the consistency which appeals most to you. I tend to leave a little bit of starchy pasta water on the noodles when I'm draining so that I'm adding just a bit of hot water to the sauce to help the mixing along.

8. Serve and devour! You could always sprinkle your dish with a little grated cheese or fresh herbs if you felt so inclined, but I enjoyed the simple, creamy, comfort dish exactly as is.

 

Happy nomming :)