This picture doesn’t do the sauce justice. Seriously, it just doesn’t. However, the sauce will make you do a happy dance, probably.
What you need:
4-6 Tbs. Butter
1/2 of a large Butternut Squash, peeled and diced small.
1/2 onion, diced
3 cloves garlic, minced
A large sprig of fresh Rosemary, destemmed and chopped
1C. Chicken stock -or veggie stock
1 C. Milk
Salt, pepper and red pepper flakes to taste.
What to do:
In a saucepan, melt butter, add onion and saute until soft, add garlic and rosemary and brown the butter over medium high heat. Next add the squash and lower heat to medium. Add stock to pan, cover with lid and simmer until squash is tender, about 15-20 minutes. Once squash is tender, add milk and blend (either with an immersion blender in the pan or transfer to a food processor). Once blended, bring sauce up to medium heat in pan and season with salt, pepper and red pepper flakes.
I served this two ways, over pasta for the men and children and over polenta for the ladies. I roasted some Roma tomatoes and added pork sausage with it and a salad on the side. I felt like, in the end, using the whole squash would have been more flavorful but I also had many convinced that the sauce was cheese based due to the color and creamy texture. I liked it a lot and can’t wait to make it again!
You can’t beat a great alternative to heavy pasta sauce and it can be easily adapted for those who wish to omit dairy from their diets.