This recipe was easy enough to make, but bland. I tried this as a new sauce on pasta, and was disappointed by the taste. VERY FILLING as well, had leftovers I had to throw out. Good idea, but unless you doctor up the taste, would not recommend.
Winter Squash Pasta
More From Sunset
Amount per serving
- Calories: 345
- Calories from fat: 23%
- Protein: 11g
- Fat: 8.8g
- Saturated fat: 3g
- Carbohydrate: 58g
- Fiber: 4.1g
- Sodium: 34mg
- Cholesterol: 12mg
- 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
- 1. 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.
- 2. Bake in a 350° oven until squash and onion are tender when pressed, 40 to 45 minutes.
- 3. Meanwhile, in a 3- to 4-quart pan over medium heat, stir pine nuts until golden, about 5 minutes. Pour into a bowl.
- 4. 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.
- 5. Stir over low heat until hot, about 5 minutes; keep warm.
- 6. 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.
- 7. Pour squash mixture over pasta. Dust with nutmeg and sprinkle with nuts; add cheese to taste.
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