In late October I made a big batch of Butternut Squash Bisque, but otherwise I have been dreadfully neglecting this favorite fall ingredient of mine. Last weekend I finally picked up another one at the Greenmarket and decided it would go in some pasta this week. Usually, I roast the cubed squash and toss with pasta, garlic, and olive oil for a quick but delicious fall dinner. But as is the often the case these days, I felt like trying something different. A quick Google session led me to this recipe on MarthaStewart.com, for Butternut Squash Sauce:
I had most of the ingredients on hand:
- 1 medium butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon dried rubbed sage I used fresh rosemary here, and more of it!
- Coarse salt and ground pepper
- 5 cloves garlic, peel on
- 1 cup half-and-half
- Pasta (such as cheese ravioli or any short pasta), for serving – I used whole wheat spaghetti.
- Toppings, such as grated parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
I followed the steps on MarthaStewart.com. As with any butternut squash dish I’ve ever made, most of the time and effort went into peeling, scooping, and cutting the squash itself. The rest was a breeze and well worth the end result – a thick, creamy orange sauce full of butternut squash, garlic, and rosemary flavor. It went well with the whole wheat spaghetti, topped with a sprinkling (or two) of romano cheese from Bklyn Larder. I’d like to make this sauce again sometime and serve over fresh pasta, maybe trying it with sage as the original recipe calls for.
Now, I’ve also been neglecting another necessary November ingredient – the pumpkin. So tomorrow I plan on making a pie with the “long pie pumpkin” I scored at the Greenmarket last weekend. If all goes well, I will be bringing it to a sort of “Friendsgiving” dinner in Harlem. Fingers crossed – I’ve only used the canned stuff before.