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Source Petite Kitchenesse
Serves approx. 4 cups of sauce
|1 cup||parmesan cheese||fresh finely grated|
|1 ½ cups||half & half||(or more, if sauce seems too thick)|
|1 medium-sized (approx 3–4 lbs)||Butternut squash|
1. Preheat oven to 425°. Cut squash in half lengthwise. Scrape out seeds and pulp. Arrange squash in a pan, cut side down (you may need to halve your halves or use two pans if you can’t get it to fit). Cover with tinfoil and roast for 45 minutes, until squash is tender.
2. Remove squash from oven and let cool. Once it is cool enough to handle, scrape out soft squash meat with a spoon. Combine squash, half & half, parmesan, and salt in a blender or food processor and purée until smooth (using an immersion blender would work fine as well). Add sauce to whatever pasta dish you’d like! I’ve used this as a sauce for lasagna before, and it was quite good. My favorite way to use it, however, is in a sort of faux mac & cheese. I cook an entire package of chicciole pasta (they hold sauce well and they look like screaming faces), steam one small package of frozen peas, saute one medium-sized head of broccoli (cut into small florets), combine everything (including sauce) together, distribute between two baking dishes, sprinkle breadcrumbs and parmesan cheese over top, and bake for 20–30 minutes. So good! Because it’s so tasty, I’m having trouble envisioning other ways to use this sauce. I welcome suggestions!