This light pasta is easy to make and is perfect when butternut squash comes into season in the fall.
The squash is sweet, and the nutty flavor of walnuts blends well. This recipe contains beta-carotene, folate, vitamin C, Omega-3, carbohydrates and calcium. Tip: you can also use pumpkin instead of butternut squash.
Ingredients (makes 4 servings)
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2 cups butternut squash, cubed
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1 teaspoon sage
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1 cup chicken stock
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¼ cup warm cream
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½ cup crushed walnuts
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1 tablespoon of butter
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14 ounces spagetti or linguini pasta
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salt and pepper to taste
Directions
In a medium-sized pot, combine the cubed squash with the sage and chicken stock, and bring to a boil. Then simmer for about 15-20 minutes or until the squash is tender when pierced with a fork. Meanwhile, Boil the pasta and cook following the instructions on the package.
Remove from heat and mash the squash with a fork or food processor.
In a small pot, heat the cream until close to boiling. Then add the crushed walnuts and butter to the cream. Heat it for 4-6 minutes.
Add the mashed butternut squash and mix well. Take off the heat.
Drain the pasta and toss well with the butternut squash/cream mixture. Serve immediately.
