Butternut Squash

I went to a vegetable market in Brooklyn with my husband and since starting this blog, I am really trying to be adventurous with my vegetables.

I decided to buy a butternut squash as I had recently had an amazing soup.

I looked up recipes for soups and nearly all the recipes has some sort of cream, I also had no idea what to serve with the soup. In my pantry, I had a box of Penne Pasta that was high in protein, so I decided to use the squash as a pasta sauce and serve it with a salad and sauteed Broccoli.

When I looked up the nutrients in one cup of butternut squash, I was Blown away by the amount of vitamins, minerals and fiber.

Butternut squash pasta sauce

Ingredients

• 1 medium size butternut squash peeled cubed
• 1 onion chopped
• 1 teaspoon red chili
• 1 teaspoon chopped garlic
• Salt and freshly ground black pepper
• 2 cups vegetable broth
• 1 box pasta
• 2 Tablespoon olive oil
• 2 Tablespoon grated Asiago or Parmesan cheese.

Method

Heat the olive oil in a skillet and add the onion and garlic, once the onion is translucent then add the chopped squash and the spices. Then saute for 5-10 minutes, so that the squash absorbs the flavors. The add the broth and cook on low heat till the squash is soft and mushy. Use your spoon to soften the squash further. Keep stirring with a wooden spoon as the mixture does stick to the pan. Boil your pasta, once it is cooked then add to the squash mixture and toss well , add your cheese and serve hot. I Loved it and will make it again. I looked at lots of recipes and took out ingredients and added some to get it my taste, many said to puree the squash, but I liked the chunky soft texture. I have copied the table of Nutrients in the butternut squash below.