Food/Cooking

Pasta with Butternut Squash and 

Walnut Cream Sauce

This light pasta is one of my favorites; easy to make and is perfect when butternut squash is in season which is now :)

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)

• 2 cups butternut squash, cubed
• 1 teaspoon sage
• 1 cup chicken stock
• ¼ cup warm cream
• ½ cup crushed walnuts
• 1 tablespoon of butter
• 14 ounces spagetti or linguini pasta
• 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.