Squash and pasta make a nice autumn meal.
Bring large pot of water to boil, add pasta and 1 T salt, and cook until done.
Meanwhile, melt butter over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft. Peel, seed, and dice the squash (½-inch pieces). Add to onion along with sage and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender. Add cream and pepper and simmer about 2 minutes, until just starting to thicken.
Drain pasta, reserving ½ c or so of liquid. Combine pasta with sauce and remaining ingredients. If it’s too dry, add a bit of the cooking liquid. Taste, adjust seasonings, and serve with a dish of Parmesan on the side.
This squash sauce is also tasty served over rice.
Adapted from Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends, in which it’s called "Pasta with Squash Sauce and Parmesan."
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