Posted by girlgroupgirl 8 Atlanta on Sun, Mar 1, 09 at 23:05
Butternut squash pasta!
OH YUM!
I cup of frozen, mushed butternut squash (from last summers garden)
1/2 a small purple onion finely minced
1/2 t. crushed garlic
1/4 of a cube gluten free bullion
1/2 c. unsweet almond milk
some parmesan or any other delicious hard cheese, grated
toasted pine nuts
Cook up some pasta. I use Trader Joe's brown rice pastas. Spirals will catch the sauce nicely.
While pasta is cooking, place a tablespoon of olive oil in a large skillet and cook up your onions for 4 minutes until they are slightly brown. Throw in some garlic for just a few minutes. Add the squash and the bit of bullion cube. Too much billion will make it too salty (as your cheese is plenty salty enough). I like to add 1/2 cup almond milk now, to make a lovely - creamy, nutty flavor.
Toss in cooked pasta, top with some Parmesan and toasted pine nuts.
So fast and delicious.
I served this with a "winter salad". I grow cold tolerant lettuces under tents all winter and throw in some herbs for a lovely salad!
Great on one of those odd, southern snowy nights!
