Recipe by SPEARL20
"I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours."
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2 1/2 cups
butternut squash, peeled and cut into 1/2-inch cubes
onion, finely chopped
apple, peeled and chopped
Italian cheese blend (Parmesan, Asiago, and Romano)
salt and ground black pepper to taste
I was looking for an idea of what to do with butternut squash so I tried this out. I like that all of the ingredients are things that are normally in the kitchen. The sauce was sweet and savory and cheesy and delicious. Next time I think I will puree it when done so that it covers the pasta better.
Despite following the directors, this turned out nothing like the picture. The squash didn't really mash up into the sauce (and it never even tells you to mash) and the cheese didn't spread very well, so it was just clumped here and there throughout. Overall, it's also not a very flavorful sauce, either.
I thought the taste was wonderful. I did make a couple changes based on what I had though. I didn't have milk (doh!), so I substituted light sour cream instead. As the other reviewer suggested, I added mushrooms. I used about 3/4 of a cup of fresh shitake and button mushrooms, but next time, I think I'll double the mushrooms. I also added about 1/4 cup of blown sugar. I thought the dish was a little bland, and the sugar allowed the flavors to blend wonderfully. I think next time I will also use more apple and cut the pieces a little bigger. I had cut then into 1/4 inch pieces, but next time I will do 1/2-3/4 inch pieces so you can taste the apple more.
Well, my husband liked it, so it's a keeper.
I made this vegan by using some almond milk in place of regular milk, using double the olive oil and omitting the butter, using vegetable broth in place of chicken broth, and shredded soy mozzarella in place of the italian cheeses. it still turned out delicious!!
Another way to prepare this is to use the frozen pureed butternut squash. It's in a box type of container that you microwave. Make a rue with butter and flour and a little milk. When thick add in butternut squash and parm cheese. Loosen with more milk if needed. I then stir in grated nutmeg and a little chopped fresh or dried sage, salt, pepper. Incorporate mixture with cooked pasta, I use shells, put into butterd dish, sprinkle with a mixture of panko, seasoned breadcrumbs, a little more parm, and melted butter. Sprinkle on to and bake 35 to 45 minutes or till bubbly and browned. Yum!
I made this recipes (almost) as directed and was unhappy with the final look of the sauce. The cheese did not melt into the sauce; it just kind of "glommed" onto the other vegetables. It also did not thicken much. This may have been due to the fact that I could only get a Mexican cheese blend and perhaps the Italian cheese blend would have melted appropriately. It may also have been that the temperature was too hight I don't know BUT.....I added a 1/4 brown sugar and puree'd the whole thing until it looked a bit like a very thick squash soup. I served it over pasta with a sprinkling of fresh parsley and some parmesan cheese and my husband LOVED it! He said it was one of the most orginal and tasty pasta dishes I have ever made. He even asked for more sauce to put on his pasta half way through his serving. I will try making this again with an Italian cheese blend as I would like a more chunky look for the sauce but it's great to know that the fall back position (if it does not work) will still be a big hit with my family. Thanks for a winner!!
Other than roasting my squash (cut lengthwise, drizzled with oil, made a tiny pool of oil in the cavity where I placed a clove of garlic and baked at 375 until squash was soft and cooked through), I followed the ingredients in this recipe exactly. When I was done I sampled and it was pretty bland. I added more salt and pepper to taste, more cheese and a hint of ground sage (not a big sage fan but it's quite tasty with butternut squash). I thought the sweetness was enough but I think it also depends on what kind of apple you use. I used a honeycrisp apple because they are awesome (sweet and tart) and I don't think I would have enjoyed this recipe as much if it were any sweeter. I also put the mixture in the food processor but left it a little chunky. Even the hubby liked it and he's a fussy pain in the you-know-what to cook for. Anyways, after those modifications I would give this recipe 5 stars.
This was great. Sweet and savory. I only had parmasan on hand so I used that and also had to add more liquid to get it thinned out for my noodles. Next time I'd like to puree it. Tastes great.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Butternut Squash Pasta Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 102
** Calories from Fat: 56
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