honey-nut squash cream sauce.
this silky, creamy, versatile sauce can be used as a pizza base, pasta sauce, or folded into risotto. crispy squash seeds and sizzled sage elevate this dish to restaurant-worthy heights. let’s make it! <3
Makes 2 cups, or 6-8 servings of sauced pasta . Keeps 7 days if refrigerated. Freezer safe in an air-tight container.
Ingredients:
3 tablespoons unsalted butter, cubed
1 baby honeynut squash (or .5 lb any squash variety)
1 leek, chopped
8 sprigs thyme
5 leaves sage
1 teaspoon ground nutmeg
1 tablespoon dark brown sugar
1 garlic clove, minced
¾ cup whole milk
Salt & pepper, to taste
Preheat the oven to 350F and line a large baking sheet with parchment paper. Cut squash in half, then peel, and deseed. (Clean and roast seeds with salt and olive oil and/or save the peels for a stock, if desired.)
Drizzle squash with olive oil, thyme, nutmeg, brown sugar, salt and pepper. Roast squash for 25 minutes, until fork tender.
Chop leek into ½ inch discs. While squash roasts, heat olive oil and minced garlic in a small pan. When oil is glimmering, add the leeks and saute until softened. Add sage leaves to the pan, removing from heat once sizzled and crisp. Remove the leeks and sage, but save the infused oil and garlic.
Add milk, thyme, butter, and the infused oil from the pan to a saucepan. Add the roasted squash and cook over medium-low heat, bringing to a simmer. Let simmer for 10 minutes, stirring gently.
Blend the squash and milk mixture until smooth. Season with salt to taste. Pour over pasta and thin with a small ladle of pasta water until glossy. Top with parmesan, crispy pumpkin seeds, sizzled sage, sauteed leeks, and black pepper. Enjoy warm.