Tuesday, January 4, 2011

Pasta with Butternut Squash Cream Sauce

I think I end up making a version of this pasta dish every few weeks. I always seem to have a butternut squash on  my counter in the colder months - they last forever! This specific variation was designed to use up an assortment of leftovers, but I think it might be my favorite so far.

Pasta with Sausage, Peas and Butternut Squash Cream Sauce

  • 2 c. butternut squash, peeled and cut in to large dice. About half a squash.
  • Half package of kielbasa-like sausage
  • Half of a yellow onion
  • 1 clove garlic
  • 1 c. chicken broth
  • 2/3 c. heavy cream
  • Pinch of nutmeg
  • Salt and pepper
  • 1 c. thawed frozen peas
  • 1 lbs pasta
  • Handful of parmesan
  1. Steam squash and puree in blender until smooth. 
  2. Brown sausage in large skillet over medium heat. When finished, remove. 
  3. Add a bit of olive oil to skillet. Saute onions until translucent and then add garlic, cooking for a few more minutes. 
  4. Deglaze skillet with chicken stock, stirring to get all the browned bits. 
  5. Add pureed squash to the pan and whisk until smooth. 
  6. Once sauce starts to bubble, whisk in cream. Add nutmeg, salt and pepper to taste. 
  7. Cook pasta. Drain and reserve some cooking water. 
  8. Add pasta to sauce, along with sausage and peas. If mixture seems dry or pastey, add reserved pasta water. 
  9. Turn off heat. Stir in parmesan and serve.

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