:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2009__11__butternut-squash-pasta-horiz-a2-1800-839fec6d355c4636ad208174f1f43d94.jpg)
Pasta With Butternut Squash Parmesan Sauce
Ingredients
- 1 butternut squash weighing about 2 1/2 pounds
- 1 pound pasta
- 1 tablespoon of extra virgin olive oil
- 1/3 cup of chopped shallots or onions
- 1/4 cup of packed, freshly grated Parmesan cheese
- 1/3 cup sour cream or Greek yogurt
- 1/8 teaspoon of grated nutmeg
- 1 tablespoon of chopped parsley, for garnish
- 1 teaspoon salt (more to taste)
- Pepper to taste
- Water as needed to thin the sauce, about 1 cup
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them ). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
- in the olive oil over medium heat in a small skillet until just beginning to brown, about 2 to 3 minutes.
- Add the shallots to the blender. Add 1 cup water, the Parmesan, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little more water.
- Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
- Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
- When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/5678414-7c1f314afc7e448cb8bbc5d6a91844d2.jpg)
:max_bytes(150000):strip_icc()/ALR-recipe-8284459-jack-o-lantern-stuffed-peppers-2x1-a179cf6a30e043bfa57acf67c452414f.jpg)
:max_bytes(150000):strip_icc()/4070736-8b76626bbf824c119859709ebd76e2b0.jpg)