I had a few butternut squashes, and wanted some pasta, so I made a “squash-ta” using naturally creamy butternut squash as a base, and seasoning it with sage, and a little basil. The bright yellow end result reminded me of macoroni and cheese, but with a much more sophisticated flavor. This dish is best served hot, fresh, and creamy, with some crisp green beans to add some crispness to the dish.
Typically, I cook squash by cutting the raw squash in half and then roasting it in the oven face down. However, I recently saw a video which suggested cooking the whole squash at 400F without bothering to cut it open. since squashes, like butternut squash, are often very difficult to cut open raw, I figured I’d give this method a try.
And this method worked! But, I should have allowed the squashes to cook a little longer in the over because they were not fully cooked after 35 minutes. I think 45 minutes in the oven at 400F would have been absolutely perfect. Nonetheless, it was very easy to cut open these butternut squashes, and to remove the seeds and skin.
Since the squash wasn’t cooked all the way through at this point, I cooked it in a pot with some vegetable stock. For the recipe I skipped this step, assuming I had cooked the squash longer, and move directly into the food processor step. But, in case your squash isn’t creamy out of the oven, or you don’t have a food processor, you can make this sauce in a pot, and it will look like this:
At this point I thought of just pouring this sauce over the squash, but I wanted an ultra creamy texture, so I pureed the squash in the food processor:
I really did like the outcome of this dish. The creamy sauce made this dish satisfying, but the squash is so healthy that you can eat this guilt free! Plus, I had some leftover squash and I ate it a few days later as soup, yum.
Have you ever used squash with pasta? What are your vegetable sauce innovations?
- 2 Butternut Squashes
- 1 package Spaghetti Noodles (I used gluten free rice pasta)
- ½ cup Green Beans
- 4 tbsp fresh chopped Sage
- 1 tbsp fresh chopped basil (optional)
- 1-2 cups Vegetable Stock
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Pepper
- Preheat the oven to 400F and cook the squashes whole for about 40-50 minutes until the outside turns brown and the squash is cooked through.
- Once the squash is cooked, bring a pot of water to boil.
- Cook the pasta for about 8 minutes, and add the green beans into the water, and cook for a few more minutes until pasta and green beans are cooked.
- Reserve about ½ cup of pasta water, and drain pasta and green beans and set aside.
- Once the pasta is cooking, cut open the squash and remove the seeds. Remove the cooked squash and place in a food processor or high speed blender.
- Add seasonings and stock to the blender and process until smooth and creamy.
- Toss the pasta in the sauce, adding in some of the pasta water to loosen the mixture if it is too thick.
- Serve and eat hot.