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.
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
- 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.