A quiet late night, favorite time of the day. Hubby, dog and bird are fast asleep and I’m here having a tea, typing out the blog in the darkness. Nothing else to do, just take it easy and go to bed whenever the will or inspiration leaves. Or I can make some Butternut Squash Alfredo Sauce…just kidding.
But it’s so easy, I could make it now, 11pm, no problem. All you do is roast a halved butternut squash (or cook it in the microwave like yours truly), add garlic, cheese, stock, a bit of cream, simmer for a moment and puree to creamy perfection.
You toss it with fettucine, or big macaroni just like I did today. It’s good. Good as in, its spring and I’m worried where I will get all these butternut squashes now – should I stock up? The puree should freeze well and cream can be added after thawing. Hmm.
- 1 medium butternut squash, halved and cored
- olive oil
- 2 cloves of garlic, finely minced
- 1 cup of homemade chicken stock
- ¼ cup shredded parmigiano reggiano
- 5 tbs half and half (10%) cream
- salt and pepper, to taste
- basil leaves, for sauce and garnish
- Roast a halved butternut squash until soft and lightly browned, or cook it in the microwave until tender. When finished, set aside. When cooled enough to handle, separate the flesh from the skin and cut into 2 inch cubes.
- In a medium stockpot, heat a couple of teaspoons of olive oil over medium heat and add the garlic. Saute until fragrant and lightly golden, then add the squash and broth. Mix well and simmer for 2 minutes. Add the parmigiano reggiano, the cream, and combine.
- Using an immersion blender, puree the mixture to a creamy consistency. Adjust the seasonings and add more chicken broth if the sauce is too thick. The consistency should be that of creamy polenta.
- Serve with pasta, fried onions and basil. This side can be made into a main course with the addition of pan-seared white fish, or chicken breast.
* Australian show. The Best.