Move over tomato sauce, butternut squash is moving in! On our never ending search to expand our pasta sauce options we decided to give the butternut squash a try.
It’s difficult to find a tasty sauce for pasta that doesn’t include dairy or tomatoes and we’re happy to report, this recipe is a winner! It’s a hearty sauce that is just as easy to make as tomato sauce.
- 1 box/bag medium shells
- 1 butternut squash
- 1/2 cup coconut milk
- 2 tablespoons chopped garlic (wet from the jar)
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper
Peel skin off of squash. (No need to use your teeth for those hard to reach places, 1 squash makes more than enough sauce.) Cut squash into cubes and rinse.Bring two pots of water to boil. Put pasta in one and squash in the other. Stir. Cook both for approx. 10 minutes. Squash will fall off of fork, similar to making mashed potatoes.
Drain water. Set pasta aside. Put squash in large mixing bowl. Add milk and garlic, blend. (We use an immersion blender but you can also use a traditional blender) Mix until creamy. Add salt, peppers, sugar and Italian seasoning. Stir.Give it a taste and add more seasoning if necessary. Combine pasta and sauce. Stir. Put on plate. Enjoy!