Pasta lover Tammy Bourne created this squash pasta sauce as a change from those using tomatoes. Mildly sweet and loaded with vitamins, it just suits the preferences of her toddler. Bourne serves the golden pasta dish with green vegetables.
1 butternut squash (2 lb.)
1 onion (6 oz.)
2 teaspoons olive oil
1/3 cup pine nuts or slivered almonds
1 cup chicken or vegetable broth
1 cup half-and-half (light cream)
Salt and pepper
1 pound dried linguine
Fresh-grated or ground nutmeg
Grated parmesan cheese
How to Make It
Cut squash in half lengthwise. Scoop out and discard seeds. Peel onion and cut in half. Rub cut surfaces of vegetables with oil. Place squash and onion, cut sides down, in a 10- by 15-inch pan.
Bake in a 350° oven until squash and onion are tender when pressed, 40 to 45 minutes.
Meanwhile, in a 3- to 4-quart pan over medium heat, stir pine nuts until golden, about 5 minutes. Pour into a bowl.
Scoop flesh from cooked squash. Purée squash smoothly with onion in a food processor (or in a blender, a portion at a time, using some of the broth to help mix). Add puréed squash mixture to the 3- to 4-quart pan and stir in broth, half-and-half, and salt and pepper to taste.
Stir over low heat until hot, about 5 minutes; keep warm.
Meanwhile, cook linguine in 2 to 3 quarts boiling water over high heat just until the pasta is barely tender to bite, 7 to 9 minutes. Drain and pour pasta into a wide bowl.
Pour squash mixture over pasta. Dust with nutmeg and sprinkle with nuts; add cheese to taste.