If you follow my recipes you may know how much I love butternut squash! This recipe is a side dish I cook for my clients throughout the fall and winter, and one for which I often get recipe requests- it seemed time I share it! This is a delicious side dish that can also be served as a main course. You can leave it vegetarian or top it with sliced, grilled chicken.
2 tablespoons butter
1 large butternut squash (about 1 ½ lbs.)
3 garlic cloves, diced
1 shallot, chopped
1 cup of broth, chicken or vegetable
1 cup heavy cream
salt & pepper
1 pound bucatini or your favorite pasta
Cut the top and bottom off of the butternut squash. Use a vegetable peeler to remove the skin. Cut the peeled butternut into large chunks. Discard any seeds. Heat 2 tablespoons of butter in a medium pot and melt over medium/low heat. Saute the butternut squash, garlic and shallot for 5 minutes. Pour in the chicken/vegetable broth, and season with salt and pepper. Increase the heat to medium high and cook for 10-15 minutes. Once the butternut is soft enough to pierce with a fork, pour in the heavy cream. Use an immersion blender to puree the sauce in the pot or pour it into a stand blender in batches to puree. Let the sauce simmer on low while you prepare the pasta and garnish.
Cook the pasta according to instructions. Serve the pasta topped with sauce, crispy sage and freshly-grated Parmesan.
2 tbs butter
10 sage leaves
½ cup shaved parmesan
Melt butter in medium saucepan. When foaming subsides, add sage leaves and cook until they darken/ crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!