This velvety, butternut squash sauce is nutritious with a taste of decadence. Enjoy this guilt-free, creamy sauce topped with a little sausage or substitute toasted pecans for a vegetarian meal. Roasting the squash in advance makes this a quick meal to throw together for family or friends. When I have a lot of butternut squash in my CSA share, I like to roast up several batches to freeze for later use. Simply follow step one below and scoop the inside flesh from the squash. Store squash in zip-top bags and freeze until ready for use. Defrost squash in the refrigerator the day before preparing this recipe and you’ll have a homemade meal with farm-fresh ingredients on your table in less than 15 minutes.
1 large butternut squash, halved lengthwise and seeded
2 teaspoons butter
8 ounces any short whole grain pasta noodle, cooked according to package directions
1 tablespoon olive oil
2 cloves garlic, minced
1 cup skim or low-fat milk
½ teaspoon fresh grated nutmeg
½ teaspoon salt
¼ teaspoon white pepper
½ pound mild ground sausage
Fresh grated Parmesan cheese for serving
- Preheat oven to 400 degrees Fahrenheit. On a medium baking sheet, place squash halves flesh side up. Place 1 teaspoon of butter in the hollow of each squash. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
- Scoop inside flesh of squash from skin and place in a food processor or blender. Heat olive oil in a medium skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant, and combine with squash. Set skillet aside for later use.
- Add milk to food processor or blender and puree to create a smooth and creamy consistency. Pour butternut squash sauce into a medium sauce pan and warm over medium heat, stirring occasionally and careful not to boil. Season with nutmeg, salt and pepper. Reduce heat to low to keep warm until ready to serve.
- Meanwhile, cook the sausage in a medium skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain the fat and set aside.
- Divide pasta on four plates and cover with equal amounts of sauce. Top with sausage and Parmesan cheese.