candee62
11-14-2009, 12:52 PM
http://simplyrecipes.com/photos/butternut-squash-sauce-pasta.jpg (http://simplyrecipes.com/recipes/pasta_with_butternut_parmesan_sauce/) One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called "winter" squash when it first makes its appearance in the fall? Perhaps because if stored in a cool place, they'll last several months, well into winter. Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most "canned pumpkin" that we use to make pumpkin pie (http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/) is actually made with butternut squash and not pumpkin at all.
The ever fabulous Garrett (http://simplyrecipes.com/contributor/garrett) came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it. We often find butternut squash inside of ravioli, why not on the outside? It just needed to be thinned a bit with cream, made savory with Parmesan, and brightened with some acid (from lemon juice) and parsley. The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days. The way we made it was chunky, with a little crunch from the shallots, but if you wanted it smooth, you could easily purée it some more or pass it through a food mill.
Continue reading "Pasta with Butternut Parmesan Sauce" » (http://simplyrecipes.com/recipes/pasta_with_butternut_parmesan_sauce/)
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The ever fabulous Garrett (http://simplyrecipes.com/contributor/garrett) came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it. We often find butternut squash inside of ravioli, why not on the outside? It just needed to be thinned a bit with cream, made savory with Parmesan, and brightened with some acid (from lemon juice) and parsley. The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days. The way we made it was chunky, with a little crunch from the shallots, but if you wanted it smooth, you could easily purée it some more or pass it through a food mill.
Continue reading "Pasta with Butternut Parmesan Sauce" » (http://simplyrecipes.com/recipes/pasta_with_butternut_parmesan_sauce/)
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