This month we transform everyday spaghetti sauce & celebrate the winter Butternut Squash abundance. This is a fantastic sauce to store in your freezer. An alternative to traditional tomato sauce, it can be used over any pasta and can be combined with shrimp, scallops, or beef or chicken. Stock up & have on hand for a new spin on lasagna or dress up your spaghetti dinner nights at home! Enjoy!
Butternut Squash Sauce
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sauté until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree. Transfer back to the stove over low heat and gradually stir in 3/4 cup milk. (Add a little more or a little less until you have achieved your desired consistency.)
Dinner ideas:
Add to penne pasta with chopped chicken
Use in place of traditional tomato sauce in your next lasagna
Add to linguini with seared scallops or shrimp
Add bacon to the sauce and serve over spaghetti
Use as a quick sauce over prepared frozen ravioli for the kids' dinner
Add 2 cups lightly sautéed kale to 1 lb of rigatoni pasta
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