Squash Sage and Walnut Pasta Sauce
 |
I am fortunate to still have squash coming out of my ears garden. I have sauteed, roasted and baked it into everything I could think of this summer with the exception of turning it into a sauce. I’m not sure why I waited so long. It was ridiculously good. Sweet, savory and seriously saucy. This would also be a fantastic way to use leftover squash. I plan on trying this with other variations of squash too. Roasted butternut (or sweet dumpling) squash sauce anyone?
This sauce paired perfectly with Heartland Hidden Vegetable Thin Spaghetti. Have you ever tried it? It was my first time experimenting with this pasta and I was pleasantly surprised. I’m all for getting extra veggies into my kids tummies whenever possible. I was happy to learn that Heartland Hidden Vegetable Pasta provides one serving of vegetables in each 4 ounce portion. Not to mention it tastes just like regular pasta and cooks just like it too. It has a perfect blend of: sweet corn, carrots and squash.
To learn more about Heartland Hidden Vegetable Pasta and the entire Heartland Pasta product line (including gluten free), visit HEARTLAND PASTA. You can also connect with them on TWITTER and FACEBOOK.
Baci!
Disclaimer: This post is sponsored by Heartland Pasta. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 2 tablespoons butter
- 4-6 crooked neck squash - trimmed, sliced
- 1/2 onion - chopped
- salt/pepper
- 12 oz Heartland Hidden Vegetable thin spaghetti
- 1 cup milk
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup Parmigiano Reggiano
- 1 tablespoon chopped walnuts
- fresh sage leaves - fried, optional
What To Do:
- Into a large saute pan add butter and heat over low heat. When melted, add squash, onions and cook for approximately 15 minutes. Season with salt/pepper.
- Transfer squash mixture to food processor (or blender) and puree.
- Place a large pot of water onto boil. Season generously with salt. When boiling add pasta and cook until al dente. Reserve 1/2 cup pasta water prior to draining. Drain. Set aside.
- Transfer squash mixture to sauce pan, place over low heat. Add milk, nutmeg. Stir until combined. Add cheese. Stir to combine. If sauce is too thick thin with more milk or reserved pasta water.
- Transfer pasta to serving dish. Add sauce. Toss to combine. Garnish with walnuts and optional fried sage leaves.
|
You always make the perfect swirls with your pasta. I need lessons!
You make me so hungry. Every time.
How beautiful does this pasts look! Love it!
This is beau-ti-ful, Paula! Wish I had a big bowl for lunch!
This is lovely! Great recipe
Ahhh I want that wonderful squash sauce on top of my spaghetti! Wow…talk about a twist on the old spaghetti sauce. YUM!
What a great fall pasta dish
This looks delish, and for me the fried sage is not optional!
That is some gorgeous pasta and what a great way to enjoy all of that squash!
What a wonderful and creative way to use up squash! I have to admit I’ve never had squash pasta sauce but I’d love to try it.
Squash was such an epic failure for me this year. The heat, maybe? There’s always next year! In the meantime, it’s a good thing I can get squash at the grocery store so I can make this pasta dish.
We’ve been getting a lot of squash in our CSA deliveries. I know how we’re going to try it next now!
Vine borers destroyed all of my squash, unfortunately–I wish I had your problem instead because I LOVE squash! What a beautiful dish!
There are so many ways that this recipe looks amazing. I must try making this soon!
What I wouldn’t give for one of those little nests…
Do you deliver? Because I’m contemplating lunch options at the moment and I’m pretty sure this would be, oh I dunno, AMAZE-BALLS right now. Hope you’re doing well!
Beautiful presentation – love the swirls of pasta!
Trackbacks/Pingbacks
Enter to WIN: Canon EOS Rebel T3i
Search by Category
Free Updates:
Featured Links
Meta
© 2012 bell'alimento. All Right Reserved.
Elegant Themes | Customized by Christy Broxton
Powered by Wordpress | Hosted by Ek Development