Winter Squash Sage Pasta Sauce


One of the farm team, Steve Schimoler, has been toying with this sauce for pasta using the winter squash puree. The amounts in the recipe below are a best guess sort of guideline. He's made this a few times and has not exactly been measuring. But when in doubt - taste!

1 Qt winter squash puree (thawed)
1 small onion, minced
1/4 - 1/2 stick butter
1 clove garlic
1 tablespoon finely chopped fresh sage (or 1 tsp dried)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 cup Cream, or Craime Fraiche
(and/or 2 oz finely grated Parmigiano-Reggiano (1 cup))

plus additional Parmigiano-Reggiano for serving

Bring a large pot of water to boil to cook your pasta in and cook your pasta according to directions.

Meanwhile, in a second large sauce pot over medium high heat melt the butter, and cook the onions and garlic until they are soft. Then add the sage and stir for about 15 seconds until fragrant. Then add squash, salt and pepper and heat through. Add cream or craime fraiche or the cheese at the very end. Mix the drained cooked pasta with the sauce, stirring gently to coat the pasta with the sauce. Serve topped with additional Parmigiano-Reggiano.

We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:



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