Being in the Coronavirus quarantine has me coming up with some extra creative, quick and economical lunches and dinners to serve my family. Since there are a lot of us dining together daily, fresh food is prepared constantly. During the panic, I ordered a couple dozen boxes of spaghetti on Amazon. In my opinion, you can never have enough pasta recipes.
So, I tried my first butternut squash pasta sauce with spaghetti, fresh mozzarella and fresh basil. I cheated in my own preparation by using Stonewall Kitchen Butternut Squash Pasta Sauce and just doctored it up with a little of my own fresh garlic. The sauce is rich and creamy…without any butter or cream! A vibrantly colored spring dish. It was absolutely delicious.
Below you can find my own butternut squash pasta sauce recipe.
– 1 pack pasta, boiled
– 1 butternut squash
– 2 cloves of garlic, crushed
– 1 Tsp. salt and pepper
– 1 Tbsp. Heavy Cream or Milk (optional)
– 1 cup fresh mozzarella, cubed
– 4 Tbsp. fresh basil, chopped
1. Chop butternut squash vertically and remove seeds from each half.
2. Roast butternut squash halves in oven at 350.
3. In a blender add grilled butternut squash, garlic, salt and pepper to create the perfect puree consistency.
4. To make consistency more flowy you can add milk or heavy cream.
5. On low heat, sautée ½ a cup mozzarella, 2 Tbsp. fresh basil and butternut squash puree. Stir well in pot until mozzarella is melted and the spaghetti becomes cheesy.
6. Add drained pasta and combine.
7. Plate Butternut Squash Pasta with remaining mozzarella and basil.
Tip: When the quarantine is over and you have less free time, feel free to use the already prepared Stonewall Kitchen Butternut Squash Pasta Sauce, it is so tasty, easy, quick and healthy – no guilt.
If you are looking for some creative noodle recipes, try my Take-Out Style Sesame Peanut Noodles.