Pasta with Butternut Squash Sauce

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I know you've got strong biceps from carrying that baby around all day. Or from lugging all the things that your toddler refuses to carry. You'll need those muscles to cut through a butternut squash! But if you're not feeling up for the challenge, here area few shortcuts:

      1. The most economical way to purchase a squash is to buy them whole, so if you're chopping the whole darn thing, here's the simplest way to cut through it: Cut the squash in half lengthwise, scoop out the seeds, peel with a vegetable peeler, then chop into pieces. But here's a hint to make it even easier. With a fork, poke 10 deep holes into the squash, then throw it in a microwave for 5 minutes before cutting through. Thank me later.
      2. Buy it pre chopped--fresh or frozen. The lazy woman's choice (and often mine--I don't judge.)

If you have a picky eater, this is a great recipe that introduces him to something new (squash sauce), but also has familiar elements (spaghetti), and that familiarity ups the chances that they'll try it without some sort of epic meltdown. Win!

Pasta with Butternut Squash Sauce

Makes 6 adult servings

Ingredients: 3 tablespoons organic unsalted butter 8 fresh sage  leaves, finely chopped 1 yellow onion, chopped 2 garlic cloves, chopped 2.5-lb. butternut squash, peeled, seeded, cut into ½” pieces OR 3 cups of butternut squash puree 2 cups organic low-sodium chicken broth ½ cup grated parmesan cheese salt and pepper 1 box whole wheat spaghetti

Directions: 1. Heat butter in a large deep skillet over medium heat. Add sage, onion, and garlic, and sauté until onion is translucent, around 8-10 minutes. Add butternut squash and broth. Bring to a boil; reduce heat, cover and simmer until squash is fork tender, around 15 minutes. Puree mixture using a food processor or immersion blender (Careful: The mixture will be hot). Return to original skillet and stir in cheese. Season to taste with salt and pepper. 2. Cook pasta in a large pot of salted boiling water until just al-dente (or about 2 minutes less than the suggested cooking time). Transfer pasta and 1 cup of pasta water to squash mixture and cook over medium heat for 2 minutes more, tossing so that the pasta is completely mixed with the puree. Add more pasta water as needed. Serve immediately.