Butternut Squash Pasta the Second Time Around

Butternut Squash Pasta

We've done this one before and posted it to the blog. I tried it again and still like it.

olive oil
1 cup sweet onions
5 cloves of fresh minced or chopped garlic
fresh chopped sage
1 butternut squash
1 cup of brown sugar
a few dashes of white wine
1 cup of chicken broth
1 1/2 tsps of fresh or dried basil
1 1/2 tsps of fresh or dried parsley
1/8 teaspoon of grated nutmeg
1/2 log of goat cheese
desired amount of pasta
desired amount of shredded Parmesan cheese.

Chop or mince the garlic cloves.
Chop the onions.

Place the butternut squash in the microwave and cook on high for three minutes. This will soften the squash making it easier to peel and cut. Some people use a vegetable peeler, we just cut it like you would a pineapple. Don't forget to scoop out the seeds. When you are cutting it you want to get to the squash that is more orange in color. I cut the squash up into tiny bite size pieces so that it would cook faster.

Place the butternut squash in a bowl and coat with the brown sugar.

In a large pan, boil your water for your pasta. You can use any type of pasta you'd like. Once the water is boiling, follow the directions for cooking time on the pasta box or package.

In a large saucepan, heat the oil until hot and add onions. Cook over medium high heat, until the onions are soft and translucent (about 5 minutes).

Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).

Add the butternut squash, the basil, the sage, the parsley, the ground nutmeg, and the chicken broth. Cover, bring to a boil, lower heat, and simmer for about 10 to 15 minutes, until the squash is fork tender.

Once the squash is tender add the hot pasta and goat cheese. Cook until goat cheese is mixed in. If desired, topped with shredded cheese, and serve!