Wednesday, January 12, 2011

Butternut Squash Pasta

I haven't made this for a while, but it is so tasty.  It's a great winter dish since it uses butternut squash, apples, and onions.  All of these items are perfect winter storage items.  Serve it with a salad or some cooked greens.

Butternut Squash Pasta

1 medium butternut squash

Bake the squash in the oven on 375 degrees for about an hour, or however long it takes to get soft on the inside.  Slice it open, scoop out the seeds, and scoop out the flesh.  Mash the flesh with a potato masher.  Set aside.

1 pound short and stubby pasta like rigatoni or rotini or shells...

Boil the pasta.

While the pasta is boiling...

4 medium apples, peeled and diced
1 large onion, diced
4 T vegan margarine (such as Earth Balance), or your favorite buttery thing
salt to taste

Saute the apples and onions in the butter until both are soft.  The apples and onions will start juicing to create an unconventional, but lovely, broth.  When they are soft, mix in the cooked and mashed butternut squash.  Heat thoroughly.  Adjust seasoning.  This sauce is supposed to be fairly thick - like a puree, but sometimes if one of your ingredients is too dry (usually your squash), the sauce can be come out extra thick.  If your sauce is a bit on the too thick side, stir in a bit of water.  Mix the sauce into the pasta and serve hot.

You can add fresh parsley to this dish if you have it.  It adds a nice flavor while providing extra color interest.

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