Need an alternative to Tomato Sauce? Take a look at this recipe. Pasta sauce made with Winter Squash, taken from one of my favourite cookbooks which I will review soon, From Asparagus to Zucchini, a Guide to Cooking Farm-Fresh Seasonal Produce. This dish is quite yummy and full of flavour. One good way to prepare squash without heating up the kitchen during these hot summer days. This sauce is relatively easy to make, freezes well, and is a great side dish or main course when put with a light salad and a crusty roll or garlic bread.
- 3 T extra virgin olive oil
- 2 onions, finely chopped
- 4 cups peeled, chopped winter squash or pumpkin
- 1 garlic clove
- 1/4 tsp crushed red chile peppers
- 1/2 tsp salt
- 1/4 tsp freshly ground nutmeg (optional)
- 2 T chopped fresh sage
- 1 pound penne pasta or gnocchi
- 1/3 cup grated parmesan cheese
Heat olive oil in a large skillet over medium heat, add onions and cook, stirring often, until soft and translucent. Meanwhile, in a food processor fitted with a knife blade, pulse the squash and garlic together in 2 batches until very fine. Add to onions with chile flakes, salt, nutmeg, and 2 cups water. Cover and simmer until squash is soft and of a sauce-like consistency, 15-20 minutes. Stir in sage. Cook pasta in lots of boiling, salted water until just tender. Strain, reserving 1 cup of pasta cooking liquid. Add pasta to hot sauce in pan, stir and cook over high heat, adding cooking liquid if necessary until pasta is well coated. Stir in Parmesan cheese and serve. Makes 4 to 6 servings.