Butternut squash is a cheap vegetable that can be used in a variety of recipes. Since it is naturally sweet, it needs to be balanced out with savory flavors so that it does not overpower your food.
This is a very delicate dish that is light in flavor. Steamed butternut squash is ground into a purée and added to a white sauce. This is what gives the pasta it’s bright yellow color. Similar in appearance and creaminess to macaroni and cheese, this is a great recipe for those looking for lighter pasta alternatives.
To add texture and a little tart saltiness, I top the pasta with roasted walnuts and melted Gorgonzola.
- 1 cup butternut squash purée (I made my own by steaming butternut squash cubes and blending them in the food processor)
- 3 tbs butter
- 3 tbs flour
- 1/2 cup milk (flexible depending on how thick you want the sauce)
- salt and pepper to taste
- 1 box dry pasta of your choice
- 1/2 cup Gorgonzola crumbles
- 1/4 cup walnuts, toasted
- chopped parsley for garnish
Step 1: Cook the pasta to your preferred texture. Drain and set aside.
Step 2: Melt the butter in a frying pan heated on high. Cook until it is bubbling – this will deepen the flavor, making the butter aromatic. Add the flour and stir well. Then add the milk slowly. The butter flour mixture will first thicken into a taste. Gradually add more milk in to thin the sauce out until the sauce is liquidy, but still shows the bottom of the pan in streaks when you stir. Then add the butternut squash purée. Mix well.
Step 3: Pour the sauce-coated pasta into an oiled baking dish. Top with gorgonzola and walnuts. Bake in a 350 degree heated oven until the cheese is melted. Top with fresh parsley.