Butternut Squash Pasta

I saw this recipe posted at work, and, per my usual, did it slightly differently (although I did follow it pretty darn closely - but then, it's a simple recipe, so there wasn't much I could have changed anyway).

Butternut Squash Pasta

1 butternut squash - roasted
1/2 of a medium onion - diced
about 1 clove garlic - diced
1 cup broth
1 cup light cream (half and half)
olive oil
salt and pepper
nutmeg
parmesan cheese

Roast the squash (I did this by cutting it in half and baking in the oven for a while until it was soft), scoop out the flesh and mash it. Saute the onion and garlic in olive oil until translucent and soft. You can then puree the squash and onion/garlic together if you want (which is what the original recipe had you doing, actually it also had you roast the onion with the squash first and then puree it together), or just mash it up until it has a consistency you're okay with. Add the broth, light cream, and salt and pepper and let it simmer together for a bit (depends on how thick you want it), but mostly just until it's warm and the flavors have blended. Serve it over pasta (we did fettucine and spaghetti), grate or sprinkle a bit of nutmeg

and parmesan cheese and dig in.



We only used about half the sauce the first night and so I re-purposed it the next night by mixing it with spinach, cottage cheese, parmesan cheese, and elbow macaroni, putting some bread crumbs on top and baking it at around 375 degrees for 30 minutes or so - nice little pasta bake, though not nearly as rich and yummy as the first night.

-Thyme