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:
Roasted Butternut Squash Fettuccine
Pasta of choice, cook as directed
1 butternut squash 
4-5 roma  tomatoes 
Optional Toppings 
Black olives
Cherry tomatoes 
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!
Xoxo, Ana?
Count Colors, Not Calories!?⠀⠀ ⠀
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