Dine With Me! This is that time of the year: Autumn. T’is the season of pumpkin, squash and cinnamon! I make this pasta all year round, this is true, but to share? Only in the fall?.
This will go well with any noodle! I used brown rice Fettucini and Yep, easy, peasy but don’t forget to season! Salt+pepper as well as any spice of your choice! I like to add a little fresh parsley and pepper flakes to mine.
You can’t really go wrong with a 2 Ingredient Pasta Sauce. This is how it’s done:
Roasted Butternut Squash ?Fettuccine
Pasta of choice, cook as directed
1 butternut squash
4-5 roma ? tomatoes
Preheat oven to 400 deg.
Cut butternut squash in half, seed it 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 Butternut squash. 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 in addition to salt and pepper to taste.
Cut up a handful of cherry tomatoes, and kalamata olives and voilá! You may add a protein of choice like chicken or pancetta. I love pancetta. This Butternut Squash Sauce is very forgiving. You will love it! It’s hubby’s favorite, and you won’t be disappointed!
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