Print Options:

Winter Squash Pasta





Yields
Makes 8 servings

Pasta lover Tammy Bourne created this squash pasta sauce as a change from those using tomatoes. Mildly sweet and loaded with vitamins, it just suits the preferences of her toddler. Bourne serves the golden pasta dish with green vegetables.

 1 butternut squash (2 lb.)
 1 onion (6 oz.)
 2 teaspoons olive oil
 1/3 cup pine nuts or slivered almonds
 1 cup chicken or vegetable broth
 1 cup half-and-half (light cream)
  Salt and pepper
 1 pound dried linguine
  Fresh-grated or ground nutmeg
  Grated parmesan cheese
Step 1
1

Cut squash in half lengthwise. Scoop out and discard seeds. Peel onion and cut in half. Rub cut surfaces of vegetables with oil. Place squash and onion, cut sides down, in a 10- by 15-inch pan.

Step 2
2

Bake in a 350° oven until squash and onion are tender when pressed, 40 to 45 minutes.

Step 3
3

Meanwhile, in a 3- to 4-quart pan over medium heat, stir pine nuts until golden, about 5 minutes. Pour into a bowl.

Step 4
4

Scoop flesh from cooked squash. Purée squash smoothly with onion in a food processor (or in a blender, a portion at a time, using some of the broth to help mix). Add puréed squash mixture to the 3- to 4-quart pan and stir in broth, half-and-half, and salt and pepper to taste.

Step 5
5

Stir over low heat until hot, about 5 minutes; keep warm.

Step 6
6

Meanwhile, cook linguine in 2 to 3 quarts boiling water over high heat just until the pasta is barely tender to bite, 7 to 9 minutes. Drain and pour pasta into a wide bowl.

Step 7
7

Pour squash mixture over pasta. Dust with nutmeg and sprinkle with nuts; add cheese to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories345
% Daily Value *
Total Fat 8.8g12%

Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 34mg2%
Total Carbohydrate 58g22%

Dietary Fiber 4.1g15%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.