Pasta with butternut squash sauce
INGREDIENTS
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For the squash sauce:
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•2 medium butternut squash, split lengthwise and seeded
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•Kosher salt
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•Freshly ground white pepper
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•1 teaspoon ground ginger
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•8 tablespoons unsalted butter
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•3 tablespoons dark brown sugar
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•1 orange
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•1 cup skim milk
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•1/2 cup heavy cream
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For the caponata:
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•2 medium butternut squash, peeled and cut into small 1/2-inch cubes
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•1 tablespoon granulated sugar
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•1/4 cup extra-virgin olive oil
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•Kosher salt
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•1 tablespoon oregano leaves, coarsely chopped
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•3 tablespoons red wine vinegar
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•2 heaping tablespoons golden raisins
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•1 medium onion, peeled and finely chopped
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•2 cloves garlic, minced
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•3 medium celery stalks, thinly sliced
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•2 teaspoons capers, drained
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•1 pound penne pasta
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