This is a simple recipe that I make when my fridge is empty. My kids love it. You can substitute the butternut squash with acorn squash, sweet potato, mushroom and even with leafy green such as kale, spinach or swiss chard (just saute them before). —Shelly's Humble Kitchen
4 as a main dish
small butternut squash cut in half and seeded
Gluten-free penne or any pasta of your choice
Olive oil or coconut oil
In This Recipe
Preheat the oven to 420°F. Put the butternut squash in a baking dish and brush it with oil. Put it in the oven and cook until it's tender, about 20 - 25 minutes.
Soak the cashews in water.
Prepare the pasta (before you drain the pasta, save 1 cup of the cooking water).
Let the butternut squash cool down for 5 - 10 minutes before you puree it. Put the cashews with the pasta water in a blender (or use a hand blender or food processor) and blend until you get a smooth velvety paste. Add the butternut squash, nutmeg, salt & pepper and continue to blend until the paste becomes a creamy, light orange sauce. If the sauce is too thick add a little bit of water. Taste and correct seasoning.
Serve the pasta in a soup plate or bowl with the sauce over it, a quick drizzle of olive oil and freshly ground black pepper. (You can garnish with any herb you like.)
How to cook the pasta: fill a large pot 2/3 of the way with water, put it on the stove on high heat and bring into a boil. Add 1 tablespoon salt. Make sure the water are boiling and then add the pasta, stirring constantly. Cooking time will depend on the pasta you decide to use. The package should have the suggested cooking time. The pasta should be cooked al-dente.
If you decided to make it with green leaves instead of butternut squash: saute the leaves in a little bit olive oil and garlic (if you like) before you blend them in the cashew paste.