Butternut Squash Pasta Sauce (Makes enough sauce to go along with 12 ounces of pasta, uncooked)
About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed
1 onion, coarsely chopped
1/4 cup of olive oil
3 garlic cloves, minced
1 1/2 teaspoon basil
salt and pepper
1 cup of chicken broth
A few dashes of white wine (optional)
Grated parmesan cheese to serve, for those who can…
In a large saucepan, heat the oil until hot and add onions. Cook over med-high heat, until the onions are soft and translucent (about 5 minutes). Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).
Add the butternut squash, the basil, the chicken broth, and lightly sprinkle with salt and pepper. Cover, bring to a boil, lower heat, and simmer for about ten minutes, until the squash is fork tender.
When this is accomplished, check how much chicken broth is left. You want enough to blend with the squash to make a moist sauce, but not to much, which would make a runny sauce. There are no hard rules here! Play it by ear. If there still seems to be a lot left, you can simmer uncovered to reduce.
Now you can to one of three things. 1- Mash to make a chunky sauce, 2- Put through a food mill to make a slightly chunky, slightly smooth sauce (method of my choice) 3-Put through your blender or food processor to make a smooth sauce. Once that is done….
Salt and pepper to taste, pour over hot pasta, if desired, topped with shredded cheese, and serve!