Warm & Creamy Butternut Squash with Pasta

Warm & Creamy Butternut Squash with Pasta

I made this last night and it was sooo good I had to share it with you. If you like butternut squash and want to make a truly fall dish, please try this one. I found the squash, onion, sage, marjoram, and walnuts at the farmer’s market last Sunday and that’s what inspired this dish.

This makes three hearty bowls of pasta. Ok, four if you're not a piggy. :)

Ingredients:

½ medium butternut squash, roasted till soft

¾ cup fresh walnut pieces

1 red onion, cut into quarters then thinly sliced

Butter

6-7 fresh sage leaves, chopped

5 sprigs of fresh marjoram, finely minced

paprika

black pepper

salt

nutmeg

1/4 to ½ cup of cream, milk, or soy milk

veggie bouillion

Parmesan cheese

Pasta: I used potato/rice/soy elbows. Another whole grain flavorful pasta like fusilli or shells would work as well.

Scoop out the filling from the butternut squash, discarding the seeds. Set aside. Toast the walnut pieces over medium heat in a large dry skillet until they are a warm and crispy and are lightly popping in the skillet. Put them into a separate bowl and set aside.

Put 1 T or so of butter into the hot skillet. When the butter has melted, add the onions with a bit of salt. Stir frequently. When the onions have wilted and are releasing their juices, add the sage.

Meanwhile, start the pasta. Bring a large pot of salted water to boil. Follow the directions on the package to cook the pasta.

When the onions begin to get a bit dry, add just a bit of paprika, marjoram, and black pepper. Stir, then add in a ladle full or two of the hot pasta water. I added ¼ of a Rapunzel veggie bouillion cube at this point (enough for a ½ cup of broth). Put a lid on the onions and let them simmer. Stir occasionally and add more pasta water as needed. The onions should become saucy and soft while still retaining some texture.

Add the scooped out butternut squash, some freshly grated nutmeg (just a bit – nutmeg is strong), and enough milk or cream to make the dish creamy. It should be slightly chunky but with a creamy consistency that can stir easily into the pasta.

To serve, place the pasta in the bowls, the butternut squash on top, and stir together. It will be orange and creamy! Garnish with crunchy toasted walnuts and tangy & salty freshly grated parmesan cheese.

YUM. Wish you were here to eat this with me! :-)