Simple Butternut Squash Cream Sauce for Pasta
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.
1 Tbspbutter or margarine, salted or unsalted
1 cmilk (any fat-content; skim is fine; whole will make a thicker sauce that might need pasta water to thin it))
·salt, pepper, and other herb/spice if desired
1 ccooked, mashed butternut squash
1/2 cfreshly grated parmesan cheese
How to Make Simple Butternut Squash Cream Sauce for Pasta
- (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.)
- In a small, heavy saucepan over medium heat, melt the butter or margarine.
- Add 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.
- Add 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.
- Once the sauce has thickened to the consistency of heavy cream, whisk in the squash and heat through, stirring frequently.
- Add salt, pepper, and other herb or spice to taste. Freshly grated nutmeg, dried basil, or rubbed sage are likely candidates.
- Just 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.
- Toss drained pasta and veggies in the sauce. If the sauce is too thick, add some pasta water and toss again. Serve immediately.