Pasta with "Creamy" Squash Sauce
Sunday, 5pm: stores are closed and I’m craving a hearty pasta dish. A search through my pantry reveals an acorn squash, a package of pasta, some garlic and onion, and some kale. But no tomato sauce. Instead, I thought – squash is often stuffed into filled pastas, why not try making a sauce out of it. It’s creamy and buttery, and nothing says hearty like squash.
Here’s a slightly more refined version of the dish I made – the addition of sour cream, yogurt, or coconut milk is optional, but a nice addition for flavour and that creamy essence.
2 sweet dumpling squash
1 lb pasta (spaghetti or fettuccini)
1 tablespoon extra virgin olive oil
1/3 cup regular sour cream, 14% mf or greek yogurt or coconut milk
1/8 teaspoon ground nutmeg
1 cup water as needed to thin the sauce
0 salt and pepper to tasteShop this recipe
1. Preheat the oven to 350F. Cut the squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
2. Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.
3. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table.