Squash and pasta make a nice autumn meal.
Yield | 4 servings |
Time | 20 minutes |
Tools |
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Ingredients |
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Directions |
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. |
Notes |
This squash sauce is also tasty served over rice.
Buy it: Amazon.com | Amazon.co.uk |
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More Main Dishes Sauce Recipes Squash Recipes Vegetarian Cookbooks |