Hey look! Another recipe that uses butternut squash!
I know I’ve already admitted to being in a bit of a butternut squash rut, but as soon as I saw this recipe I knew that I had to make it.
What surprised me about this recipe was how creamy the sauce comes out despite the fact that it contains no cream and no butter what so ever. After being puréed, the squash takes on a velvety and smooth consistency that should only be possible with copious amounts of high fat dairy products. The combination of chives, nutmeg, basil, turmeric and cumin in this recipe also creates an interesting flavour pallet which is wonderful.
Finally this recipe is awesome because it only takes about 30 minutes to come together from start to finish. I mentioned a few posts back that I’m trying to cut down on the amount of time I’m spending in the kitchen, especially on weekdays and this recipe is another example I can add to my arsenal of quick “30 minute meals”
- 4 cups butternut squash, peeled and diced (I used half a large butternut squash)
- 7 slices of bacon
- 1/2 cup onion, diced finely
- 2 cloves garlic, peeled and smashed
- 1/2 t turmeric
- 1/2 cumin
- 1/4 t nutmeg
- 1/8 t salt and pepper
- 2 cups milk
- 1/2 cup basil, sliced finely
- 1/4 cup chives, sliced finely
- 350 grams, linguine
- Parmesan cheese (for topping)
- Cook bacon in a sauce pan over medium heat until crispy
- Remove bacon but leave fat in the pan
- Slice bacon into small pieces once cooled.
- Add onions and Squash and cook for 5 minutes until onions soften
- Add cumin, turmeric, nutmeg and garlic to the saucepan and cook for 1 minute
- Add milk and bring to a simmer
- Lower heat, cover and allow to simmer for 15 minutes.
- In the meantime, cook pasta according to package instructions and drain. Reserving one cup pasta water
- Once squash has softened, purée in a blend until smooth
- Return to sauce pan and add basil, chives and bacon and mix
- If sauce is too thick add pasta water until it reaches desired consistency
- Toss sauce with pasta.
- Serve and top with Parmesan
Recipe inspired from Compliments