Squash Pasta

This recipe came-to-be back when Emmitt was a puree-eating baby and I was trying to transform what I was making for him into a meal for those of us with teeth. During these colder months, I make this at least every other week.

Squash Pasta

8 tbsp. butter or Earth Balance

12 or so sage leaves

1 butternut squash

pasta of your choice (Linguine is my favorite these days)

A nice slab of Parmesan for grating at the table

Other: food mill (this is not essential but really adds to the final dish)

Peel the butternut squash with a vegetable peeler until all bright orange flesh is revealed. Remove seeds, top and bottom and cube. At this point I steam the squash but really you could roast it too. Steaming takes about 15 minutes.

Meanwhile, place butter in large sauté pan with high sides (you will be tossing the pasta in here to finish). Chop the sage into tiny pieces and sprinkle on top of the butter. Cook on medium-low to low heat. You don’t want to lose the water content of the butter. You’re making a sort of butter/sage infusion. Err on the low side.

Boil and salt water for pasta.

When your squash is done put it into the food mill over a glass bowl. When you are finished milling the squash give it a little sprinkle of salt, say ¼ of a teaspoon.

Using a whisk mix the squash puree into the butter and sage over the low heat. Stir gradually until combined. Turn off heat.

When your pasta has finished drain over a small bowl in the sink (reserved pasta water will help if your final product is one big lump). Mix in the pasta in stages so you can control the “squashiness” of your final product. Spoon onto plates and generously add Parmesan. This should taste pretty dreamy!