With two of these in the share this week I needed to put this beauty to good use. Butternut Squash can be prepared in a really creamy fashion so it’s perfect to add to a fall pasta dish. Add some cream and cheese, it’s a winner! I made a big batch for Sunday Night Dinner with the Anderson family.
As I was cooking up our meal late this afternoon the four boys were playing happily together. Glen and Alex were working on the treehouse, which is a big project Alex is finishing up for the boys. It was a beautiful day outside and starting to smell pretty good in the kitchen too!
I started by creating a strong flavorful profile.
Four cloves of garlic were finely minced
Into my large cast iron pot for even heating went the garlic and 2 tablespoons of homemade Rosemary butter as well as 2 tablespoons of homemade thyme butter.
Once the butter has totally melted and the herbs are fragrant (stirring the whole time so nothing is browned) I added my 4 cups of peeled and chopped butternut squash.
Add two cups of chicken stock and cover the pot. This will cook for about 15 minutes.
Take a potato masher to the squash, it should be tender enough to mash easily. If not, cover and cook a few minutes longer.
Shred one cup of parmesean cheese and add it to the pot.
Into the sauce goes goes 2 Tablespoons of brown sugar, 1/2 teaspoon of nutmeg and 2 cups of milk. Let the sauce bubble gently in the pot. Cook your pasta of choice, I used spaghetti, and when it’s ready add it to the pot and gently combine.
The result is creamy and quite fragrant. I served it with a crisp, bright salad. A mix of Springdell lettuce and kale, topped with sliced carrots and watermelon radish. Of course any Springdell veggies to brighten the plate are welcome. Enjoy!