As soon as it gets to be fall even a little bit, I break out one of my favorite healthy fall recipes of all time, Butternut Squash Pasta. I can’t really remember where I got the idea or when I started making it, but it’s been one of Aa’s favorites for years. And the best part is that it’s easy (and it looks like mac and cheese so even O eats it!)
Butternut Squash Pasta with Fresh Basil
1 medium to large Butternut Squash
1 medium onion
2 cloves of garlic, smashed
water to cover
salt and pepper
1 lb. whole wheat pasta
1. The first step is to peel and cut your Butternut Squash. I used to chop it with a knife and then cut off the skin, and then one day, duh, I saw someone on the Food network peel a butternut squash with a vegetable peeler. Cue angels singing! It’s a thousand times easier that way!
Cut the squash in half and scoop out the seeds. I like to use an ice cream scooper. Then chop it up into 1-2 inch cubes.
2. Chop up your onion into large chunks and saute in olive oil for just a few minutes.
3. Then add the cubed butternut squash, 2 cloves of smashed garlic, and enough water to mostly cover everything.
5. When the squash is soft, put everything in a bowl and puree it with an immersion blender. (Don’t have one? Go get one, they’re awesome. I’ll wait…) Then, put the sauce back in the pan and cook over low heat to thicken if necessary and keep warm while you cook your pasta. At this point you should also taste it and add salt to taste.
6. Cook 1 lb. of whole wheat pasta in well salted water until al dente.
7. Combine the pasta, the sauce and a large handful of chopped fresh basil.
Top with shredded parmesan cheese and enjoy!
(Confession: I finished taking these pictures right when Aa was coming home from work, I took the last pic, put the bowl on the table and promptly added twice as much cheese on top. I am from Wisconsin, you know!)