Butternut Squash Pasta Sauce

It’s a chilly, rainy October day. Some may see it as a gloomy version of the October we’re used to, but I see it as a perfect opportunity to whip up some warm, autumn inspired comfort food. I took some butternut squash, dried sage and  salty parmesan cheese and this unbelievably creamy pasta sauce was born. So simple, yet so, so good. And the addition of white truffle oil to sweet caramelized onions took this sauce to a slightly more gourmet level, without taking away how incredibly easy the dish is to prepare. It just goes to show you that a few high quality, flavorful ingredients can easily transform into a new favorite dinner staple. Bon Appetite!

Ingredients: Serves 3

  • 2 tablespoons white truffle oil
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 12 oz cooked butternut squash, mashed
  • 1 cup chicken broth
  • 2 teaspoons dried sage
  • 1/4 cup grated parmesan reggiano
  • salt & pepper to taste
Preparation:
  1. In a large skillet, heat oils over medium heat and add onion; cook until tender and caramelized; remove from heat and set aside
  2. In a large bowl, mash cooked butternut squash (I used a microwaveable package of butternut squash, but you can boil it as well)
  3. In a skillet, add mashed squash, chicken broth, parmesan reggiano & sage together, whisk together until smooth
  4. Pour squash mixture into a blender and blend until very smooth
  5. Add onions to squash mixture and pour over rigatoni
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