simple butternut squash cream sauce for pasta
(1 rating)
A great use for leftover butternut squash! A rich and decadent-tasting sauce that is loaded with vegetable goodness and less fat than other creamy pasta sauces. It's great on pasta -- especially if veggies are added to the pasta. I like it on pasta that's been tossed with spinach sauteed with bacon.
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(1 rating)
yield
2 -4
prep time
15 Min
cook time
20 Min
Ingredients For simple butternut squash cream sauce for pasta
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1 Tbspbutter or margarine, salted or unsalted
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1 Tbspflour
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1 cmilk (any fat-content; skim is fine; whole will make a thicker sauce that might need pasta water to thin it))
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salt, pepper, and other herb/spice if desired
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1 ccooked, mashed butternut squash
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1/2 cfreshly grated parmesan cheese
How To Make simple butternut squash cream sauce for pasta
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1(While you are making this sauce, prepare the vegetables and pasta you will dress with the sauce. It's a good back up plan to save a cup of the pasta water in case you need to loosen the sauce at the end.)
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2In a small, heavy saucepan over medium heat, melt the butter or margarine.
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3Add the flour to the butter, whisking to break up lumps. Allow the flour and butter to cook until the flour just starts to color -- about 2 minutes.
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4Add the milk, whisking to avoid lumps. Turn the heat to medium-low and allow the sauce to come to a slow simmer. Stir frequently and keep the heat relatively low to prevent scorching on the bottom.
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5Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
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6Add salt, pepper, and other herb or spice to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
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7Just before adding the sauce to the pasta (and vegetables), remove from the heat and whisk in the parmesan until smooth. Taste and do a final adjustment of the spices if necessary.
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8Toss drained pasta and veggies in the sauce. If the sauce is too thick, add some pasta water and toss again. Serve immediately.
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