Butternut Squash Sourdough Linguini Pasta. Roasted Squash Pasta Recipes.

Ingredients

• 1 package Kaslo Sourdough Classic Linguini
• 1 large or 2 small whole Butternut Squash
• 2tbsp. Olive Oil or Butter
• 1/2c. Heavy Cream
• 1c. Grated Parmesan (or Romano) Cheese
• 1tsp. Salt
• 1tsp. Fresh cracked Pepper
• 2c. Warm water (or pasta water)
• 1/2c. Homemade Balsamic Reduction (or store-bought balsamic glaze)
• 1/2c. Grated parmesan (or Romano) cheese
• S&P to taste
• Fresh Sage
• Halve your butternut squash, and scoop out the seeds with a large spoon.
• Transfer the squash to an un-greased baking sheet, and drizzle with the olive oil and a sprinkle of sea salt. Use two baking sheets if baking two smaller squash.
• The squash is ready to come out when it is beginning to turn golden brown, and a fork meets no resistance. Allow to cool 15 minutes.
• Scoop (or peel) the roasted squash from it’s skin, to a heat-resistant or ceramic bowl. Be careful, as it will be very hot.
• Mash the squash in the bowl to further cool it before blending. Purée 1c. at a time in blender with the warm water, transferring each cup to a clean, un-greased pan until all squash is blended.
• Heat the pureed squash in the pan with heavy cream over medium-low heat, stirring until completely blended.
• Add the Parmesan and ground black pepper, stirring until all cheese has melted. Lower heat to low and cover.
• Special note; the sauce will ‘spit’, so take extra care when stirring and avoid heating above medium-low.
• Cook linguini according to package instructions, about 8 minutes.
• Strain thoroughly without rinsing, and add noodles to the pan with sauce.
• Stir gently to coat. Cover and simmer until pasta is heated through, and pan is bubbling.
• Top with extra parmesan, and fresh sage leaves. Enjoy!