Author Notes
Think of it as pesto, but with squash instead of basil, etc. —stephen
Ingredients
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1/3 cup
acorn(or any other) pre-coocked squash puree
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4 tablespoons
melted or very soft butter
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1/4 cup
grated parmesan cheese
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2 cups
penne(or any other pasta)
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salt & pepper to taste
Directions
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Cook pasta according to package to desired doneness.
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Drain pasta saving cooking water.
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Combine pasta, butter, squash and cheese in the pot you cooked the pasta in.
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Toss over low heat to combine.
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Keep tossing and add enough reserved cooking water to get a silky but not too runny sauce.
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Season to taste with salt and pepper.
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Serve with additional cheese grated and pepper over the top.
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