Butternut Squash Pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Squash Puree: Bake butternut squash (cut side up) and garlic at 350 in the oven for 1-2 hours (plan for 2 hours). Score the squash. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme, and olive oil. Place garlic in the "bowls" (where the seeds were scrapped) of the squash. Blend baked butternut squash and garlic to create a smooth puree. Note: Used the Ninja and had to process in multiple batches. Place in a bowl and stir together to mix all the garlic flavor.

Step 2

Flavor Base: Use a stock pot or dutch oven. Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent.

Step 3

Deglaze and Simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree. Stir in oregano.

Step 4

Creamy Pasta Sauce: Pour in heavy cream and bring sauce to a gentle simmer. Season with salt and pepper.

Step 5

Pasta Time: Cook your pasta al dente, drain, and mix it into the squash puree.

Step 6

Final Touch: serve with a generous sprinkle of Parmigiana Reggiano.