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Wednesday, January 15, 2014

Butternut squash sauce for creamy pasta!



 Ok --so fantastic even my hubby adores this! He wanted it for the next day as well and asked if it was easy. The picture below is of spaghetti squash with the butternut sauce--but you can use regular or GF pasta or whatever.

to make!

 I found the recipe for the sauce at http://www.insonnetskitchen.com/zucchini-fettuccine-with-rosemary-butternut-creme-sauce/  but instead of using the zucchini for the noodles as she did, I used regular pasta for the guys and Spaghetti squash for my noodles. I cooked my Spaghetti squash at the same time as I did the butternut squash in the oven.

INGREDIENTS
  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided (don't have to use)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 1 cup full-fat canned coconut milk (used lite)
  • ½ cup vegetable or chicken broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced (I just used regular kind as my store doesn't have these

  • Pasta, or 3 pounds zucchini, spiralized into fettuccine (I used Spaghetti squash noodles for me and regular ones for hubby.

  • Freshly-ground black pepper to taste
INSTRUCTIONS
  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.Note--if using the Spaghetti squash for the pasta instead of the zucchini just cook it alongside of the butternut only face the cut side upwards for this squash.
  3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender.
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat.(if you don't want the oil you can cook them in a bit of water and a tad of balsamic vinegar--or whatever) Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant.
  5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  6. Add the remaining tablespoon of coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zucchini fettuccine if using, and cook for about 3 minutes, until pasta is just tender. Add the sauce to the pan and continue to cook until sauce is hot and pasta is tender. otherwise use regular pasta or Spaghetti squash that you have already prepared....if you do this you just mix the butternut stuff from the blender in with the mushrooms and serve over your pasta
  7. Garnish with freshly-ground black pepper and serve hot.


PS  linking up with  www.CatholicMom.com  for meatless Friday

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