March 11, 2010
We belong to a CSA and last week they gave us a butternut squash. I was trying to come up with a different idea for how to use it, and I started thinking about Butternut Squash Ravioli. I looked for a few recipes but couldn’t find a GFCF ravioli recipe that I was willing to tackle with a 4 week old in the house. It was just too much work. So I decided to take the ravioli flavors and make a pasta sauce instead. I roasted the butternut squash and then whipped up the sauce in a sauce pan and served it over my favorite GFCF pasta.
Here is the recipe as I used it.
Butternut Squash Pasta
1 butternut squash
1 white onion, chopped
3 Tbs olive oil + drizzle for squash
1 large clove of garlic, minced
1 tsp ground sage
1 tsp basil leaves
salt and pepper to taste
1 cup of milk (cow – not GFCF, rice or soy)
dash of nutmeg
Cut open the butternut squash, remove the seeds and drizzle with the extra olive oil. Roast at 400 degrees for 1 hour. Remove squash from skin.
In a large sauce pan heat the 3 Tbs of olive oil on medium heat. Add onions and saute until onions are translucent. Add garlic, sage and basil and cook to release flavors. Add roasted squash. Season with salt and pepper and add milk of choice (I used rice milk). Heat through. Add a dash of nutmeg. Using a submersion blender, puree the sauce to a smooth texture. You can pulse in a blender if you prefer.
Cook up your favorite GFCF pasta – I like brown rice pasta, and serve the sauce over the pasta.
My husband and I loved the dish. Our 2.5 year old liked it too. But Matthew (5) wasn’t a fan, but I don’t think he likes butternut squash at all. He seems to dislike the flavor no matter what I do to it.
