Butternut Squash And Tomato Pasta

So long as they will plant and harvest butternut squash, I will use it in my dishes ALL year long! 

This 2 ingredient sauce is @winecoach‘s favorite. Use noodle of choice (I used brown rice fettucini) and Yep, Easy, peasy but don’t forget to season! Salt+pepper and any spice of your choice! I like to add a little fresh parsley and pepper flakes to mine. 2 Ingredient Pasta Sauce! how it’s done:

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Roasted Butternut Squash Fettuccine

WHAT 

Pasta of choice, cook as directed

1 butternut squash 

4-5 roma  tomatoes 

Optional Toppings 

Black olives

Cherry tomatoes 

HOW

Preheat oven to 400 deg.

Cut butternut squash in half, seeded and baste with 1/2 tbsp of melted butter or EVOO, salt and pepper to taste. 

Place in oven for 45-50 minutes until soft.  Scoop out #Butternutsquash. I used half of a squash and the other half for another recipe. Blanch 3-4 roma tomatoes in boiling water for 4-5 minutes. Remove tomato skins. 

Add scooped squash and peeled tomatoes and Blend both in a high speed blender or food processor. Transfer to a sauce pan on medium heat. Season with more salt and pepper. I added some red pepper flakes and finely chopped fresh parsley. 

Cut up a handful of cherry tomatoes, kalamata olives and voila! May add protein of choice like chicken or pancetta. This butternut Squash Sauce is very forgiving. You will love it!