What’s infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me — you’ll have to fend off marriage proposals.
You’ll be happy to know that Butternut Squash Sauce is creamy-dreamy delicious, even though it contains no actual cream. Don’t make me beg you to try it!
Here’s the step-by-step recipe:
To start, ask your scullery maid to peel and chop a hefty (3lb) butternut squash.
What’s that you say?
Your kitchen isn’t equipped with a scullery maid and a sous-chef?
Oh dear. I’m afraid you’ll have to manage this recipe all on your own.
Just as I did.
Note: You can roast the squash and garlic a day or three in advance. When cool, cover and refrigerate.
A Useful Tip: If your eyes burn while chopping onions, just light a candle and place it on your work surface. The flame will burn off the onion-y fumes that make you cry. (I’ve tried this trick, and it really works.)
A Plea from Me: Can someone please recommend a half-way decent gluten-free linguine? I’ve tried myriad GF pastas, and have not found even one that holds up like the traditional semolina wheat version.
Pasta with Butternut Squash, Roasted Garlic and Herbs is about as delicious as delicious can be. Do me proud and make this vegetarian main course, okay?
Here’s the printable:
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