It has finally cooled off here and autumn has arrived. There is an abundance of squash varieties in the produce section and that means it’s time to add them back into your meal rotation. Butternut squash also makes a huge presence, whether precut or in the freezer section ready to use. Try this recipe and I’m sure it will be a hit. A low ingredient list adds to its charm. All you need is butternut squash, onions, goat cheese, pasta water and your favorite pasta shape. Pine nuts and fresh thyme are great additions to garnish this dish.
Butternut Squash Sauce
- 20 oz of cut up butternut squash
- 1/2 large yellow onion, sliced thin
- 1 tbs olive oil
- salt/pepper to taste
- 2 oz goat cheese
- 16 oz of pasta
- up to 1 cup of pasta water
Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Toss squash, sliced onions with olive oil and spread on the sheet pan. Season with salt and pepper and roast until tender (approximately 15-20 minutes). Meanwhile, boil water for pasta. Don’t forget to season water with salt . Add pasta when water is boiling and cook as directed for the pasta you have chosen. When vegetables are done, let them cool slightly. Place vegetables, 2 oz of goat cheese in a food processor and blend into a thick mixture. Add pasta water to the mixture until you get the consistency you are looking for. Start with 1/4 cup and go from there up to a cup. Toss with pasta and garnish with pine nuts and thyme.
*You can also store the thick mixture until you are ready to make the pasta. Finish this dish by adding the hot pasta water to a bowl, combine with the squash mixture until sauce is smooth, then toss with your pasta.