Butternut Squash Sauce — made on sundays

This luscious Fall-forward sauce is like a perfect way to use up your left over Butternut Squash Soup and to not create food waste. Its creaminess comes from the Pignoli Nuts, Nutritional Yeast & the starchy Pasta Water. There is a wonderful nuttiness from the Parmesan with a warm & subtle heat at the end from the Chipotle Chili Powder.

As much as I love making and trying new soups, especially on a cold day – we can all attest that lately we’ve been having lots of warm days that seem to sneak up on us in the winter months, and our leftover soup would otherwise go to waste because, let’s face it, who wants to eat soup on a hot day? In order to not waste the leftover soup, here is a bonus recipe to make a pasta sauce with my Butternut Squash Soup recipe as its base.

Butternut%2BSquash%2BPasta%2BSauce — Ingredients:

1 cup Butternut Squash Soup
2 cloves Garlic
2 tbs Olive Oil
1 tbs Pignoli Nuts
2 tbs Flour
2 pinches Oregano
2 pinches Nutritional Yeast
2 pinches Black Pepper
2 pinches Garlic Powder
1 pinch Tomato Paste
2 1/4 cups Pasta Water
1 pinch Ground Chipotle Chili Powder
1 pinch Red Pepper Flakes
1 pinch Nutmeg
1 pinch Sea Salt
1/8 cup of Parmesan Cheese*
*To make this recipe Vegan, eliminate the Parmesan Cheese & add more Nutritional Yeast

Start by bringing salted water to a boil & add in your choice of Pasta since you’ll need the pasta water to complete the sauce. When draining the Pasta reserve 2 cups & leave 1/4 cup in the pot with the pasta to help prevent it from sticking.

Slice the Garlic Cloves Goodfellas-style (nice and thin) and add it to a pan with Olive Oil over low heat. Leave on the heat until the garlic starts to become nearly translucent. Tilt the pan so the Oil and Garlic leans to one side and add the Pignoli Nuts to the dryer side of the pan. Once the Pignoli Nuts are toasted, swirl the pan to combine and allow to sit over medium heat until the Oil begins to warm, but do not let the Garlic burn.

Add the Flour to create a roux and mix so the Flour completely combines. Once you start to see bubbles in the roux, add the Butternut Squash Soup and stir to combine. Then add all of the spices and continue to stir and cook down. Once the sauce begins to thicken add 1 cup of Pasta Water to loosen it up, let reduce & add the second cup of Pasta Water, continue to stir and let reduce. Add the Sauce to the Pasta and allow any remaining water to reduce to a silky sauce. Serve & enjoy.

Yields: 1 Serving

Tools:
Sauce Pan
Pasta Pot
Wooden Spoon
Pyrex (to hold 2 cups of pasta water)
Measuring Cups