As I mentioned, last week’s theme was going to be an “easier” one, so that I would have time to prepare for Thanksgiving next week. Turns out, baking bread wasn’t as easy as I had planned, and I never got around to doing anything for the big holiday.
BUT I did manage to make a phenomenal meal, thanks to my awesome friend at SugarCrafter.net. Seriously though, I am so excited about this sauce.
Earlier this fall, I bought a few pie pumpkins and created my own pumpkin puree. Until now they’ve been in the back of my freezer, waiting for me to figure out what I was going to make with them. The possibilities were endless! More pumpkin cookies? Pumpkin pie? Pumpkin pie dip?
Why not use it in a savory pasta dish? I was looking through sugarcrafter’s recipe archive, and came across this inspired recipe. I know people go crazy for pumpkin ravioli, and I thought this would be a great alternative.
Hands down, it’s one of my favorite things that I’ve made this year.
You will need:
- 1 butternut squash, peeled and chopped
- 2 tsp pure maple syrup
- Fresh sage, chopped
- 8 ounces farfalle pasta
- 1/2 cup heavy cream
- 1/4 cup pumpkin purée
- 1 Tbsp Parmesan cheese
- 1 clove garlic, minced
- Fresh sage, chopped
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground pepper
To make the squash:
Peel and chop into bite sized little pieces, and then toss with the maple syrup and sage. Spray a cooking sheet with non-stick spray, and then roast your squash in a preheated 375° oven for 15 minutes. Pull the sheet from the oven, toss the squash again, and then bake for another 15 minutes, or until tender.
While the squash is in the oven, prepare the pasta according to the directions on the package. Drain, and set aside.
To make the sauce:
Heat the cream over medium-low heat, and stir in the rest of the ingredients. You might want to taste as you go, because you might think it doesn’t need the garlic if you prefer the sauce to be a little sweeter. I liked it both ways, but adding the garlic gives the sauce more complexity, which is nice.
Toss everything together, and serve immediately.
I thought this dish was stunningly delicious. I devoured everything on my plate, and ran upstairs for seconds, even though I don’t like squash that much! The pumpkin cream sauce is devine, and I am already contemplating what other dishes I can add it to.
The only issue I had with this meal was that it didn’t microwave that well the following day, but I suppose if I had added water or milk the sauce would have reformed a little better. Don’t let that stop you, of course, because chances are there won’t be any left over anyway!
The best part about this was how simple it really was. I’ve never made a cream sauce (besides the one in my French dish, and that was not easy) and I was so pleased with how little effort it took to make it so tasty.
I highly recommend you make this meal THIS week! I know you’re all preparing for Thanksgiving, but don’t deny yourselves real food just because you’re busy cooking and cleaning. It takes such little effort on your part, and chances are you already have the ingredients in your house. So go ahead, treat yourself! 🙂
Recipe from Sugarcrafter.net