A perfect fall pasta sauce! Simple ingredients and easy to make, you’ll also find an option to add white beans to the puree for added protein.
Pasta: Cook pasta of choice according to package directions, set aside.
Cube Squash: Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
Cook: In a large pot, heat oil over medium heat, add shallots and saute a 3 -4 minutes or until softened. Add butternut squash and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Let cool a few minutes. Add milk and optional beans to the pot.
Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
Serve: To serve, add a little sauce to the bottom of your dish, use the back of a spoon to spread the sauce outward a bit making a circular or zig zag motion. Place pasta on top and cover with more sauce, gently toss to coat if you like (if you prefer toss your pasta and sauce together in the pot and then serve). Top with toasted nuts and fresh cracked pepper.
Serves 4 – 6
Adding cannellini beans when pureeing/mixing will add extra creaminess and protein.
Nutrition facts are calculated with the beans included.