FYI: I posted this recipe 2 years ago, but I made some changes to the post and thought I better re-post it to make it's comeback special... besides... this recipe is a must with all the butternut squash and fresh herbs you have laying around. You.Must.Make.Now!
Fall is best known by it's smells and flavors. Apple cider brewing, pots of applesauce simmering, and not to mention pumpkins and squash finding room in the baskets and random floor space in my kitchen. It must be fall. Most people I know in Michigan enjoy fall and claim it to be the best season of the year. The leaves are changing and the cool morning air smells of their falling. I do enjoy this season, but it feels like there is not enough time in the day all of a sudden. I am used to the sun setting around 9pm, and now it's just after 7pm. Which doesn't help because there is so much work this time of year to prepare for winter. I am trying to can and store mounds of apples, pears and whatever fresh and ready to be frozen vegetable I can find. Yes, it is a busy time. So busy that I haven't been doing a lot of cooking, just a lot of canning and winterizing.
Except, for squash pasta. It was time. Time to bake some butternut squash and pour it's creamy luscious flavor over some traditional gluten-free spaghetti. How I love this meal! So, this is the beginning of many more days to enjoy the great taste of sweet and hearty squash.
Butternut Squash Pasta Recipe (vegan)
4 cups of pealed, cubed and baked till soft butternut squash (or butternut squash puree works too) This is about 1 large butternut squash or 2 small.
1 can of pure coconut milk- full fat for the most flavor, nutrients and creaminess
2 cups of vegetable broth/stock
1 medium yellow onion
4 garlic cloves minced
2-3 TB of olive oil (or ghee) for sauteing
1/2 cup of fresh diced sage leaves
Fresh finely chopped thyme, parsley and oregano (about a TB of each or more if you like)
(if you must, use dried herbs work fine, just cut the amounts in half)
1 ts. freshly ground black pepper
1 ts. sea salt
***Optional additions: You can add steamed broccoli, green beans, mushrooms, or carrots to this dish. The added greens or veggies smothered with the sauce is also divine!***
First of all, you will need to cut the butternut squash in half and spoon out the inside seeds and guts. Put on a baking sheet and bake on 350 for about 60-90 minutes. Or until it is soft to slice through with a knife. Let it cool and then peal off the skin.
Second, in a large blender or food processor blend 4 cups of baked butternut squash (or butternut puree) with the coconut milk and broth. Blend until smooth and you may have to do this in 2 batches if you have a small blender.
Then in a large soup pot, saute the onion and garlic in the olive oil or ghee for a few minutes. Then add the blended squash and coconut milk mixture with the broth and the rest of the fresh herbs. Cook for about 15-20 minutes until the color of the sauce has taken a bright orange-yellow color (depending on the color of your original squash). You do not have to cook too long, basically just getting it hot enough to eat and letting the herbs blend well.
Then to serve, pour over a bed of your favorite gluten-free pasta (mine of course is Tinkyada) top with some pine nuts or roasted pumpkin seeds, freshly cut herbs, or even diced apple if you really want to add some more fall flavor. It is so great and creamy you will think you will be eating dairy cream, but no... just the delicious flavor of the squash. If you are one of those people that cannot stand veggies, or you can't imagine how squash sauce would even taste good on pasta... I dare you to try it.
It is so good I share it with friends and they always ask...."What is this?!?" and I tell them, and they are surprised because they never knew they could like squash so much.
And because I love squash so much, just look HERE for more squash recipes. I have more than I thought. Chili, quinoa salad, and more. All favorites this time of year!
So enjoy friends and happy eating to you!