In trying to eat a little less meat recently, I've leaned a bit too heavily on butter and carbs. This dish omits the former and gives you some flexibility with the latter: swap out boring white fettuccine for whole wheat, or use some type of filled pasta -- spinach could work well. And/or mix in some green vegetable (peas? asparagus?) for textural variety.
The sauce is super creamy, without needing an ounce of cream (I omitted from the original recipe). If you want to add some heavy cream, do so before adding the broth at the end.
Roasted Butternut Pasta Sauce
from Everyday Food
Ingredients
- 1 medium butternut squash (about 1 1/2 pounds)
- 1 T olive oil
- 1/2 tsp dried rubbed sage
- 5 cloves garlic, peeled
- 1-2 C chicken or vegetable broth
- 1 lb pasta (something to which sauce will cling)
Preheat oven to 375. Peel, seed, and cube squash -- don't worry about appearances, just make everything equal sized for effective roasting.
Toss squash with olive oil and scatter with garlic on a rimmed baking sheet. Roast until very soft, ~40 minutes, stirring once or twice.
Puree in a food processor or blender. Add just enough chicken or vegetable broth to thin sauce to desired consistency. Season with salt and pepper. Serve with desired toppings, and serve with a little parmesan, sage, or crushed walnuts.
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