Butternut Squash Sauce
No, that is not macaroni and cheese…But the fact that it LOOKS like it sure was enticing to my kiddos. I made this last night when I failed to plan my dinner menu. I was searching the fridge and pantry trying to come up with something. I had this butternut squash and decided to make a sauce. It’s in season, healthy, and delicious.
Sorry for the lack of photos. I did not expect it to be this good! I am going to share the sauce recipe but you can use it over your pasta of choice. I think next time I make it, I will use walnut stuffed ravioli. Yum!
1 Butternut Squash
1 small onion diced
3 garlic cloves
2 tablespoons of butter (I used unsalted, but don’t really think it will make a major difference. Just adjust the salt to taste.)
1 tsp of salt
1/4 tsp of ginger
dash of cinnamon
dash of red pepper (more for spice.)
1 cup of vegetable broth
1pkg. of Philadelphia Cream Cheese (softened)
Slice squash in half and bake in a casserole dish with shallow water @375 for 1 hour. You can do this anytime…in the morning before school and set it aside for dinner…whatever works for your schedule.
Sautee the garlic and onion with butter in skillet over med/high heat. Once they are golden in color, add the spices and vegetable broth. Mix well and turn down heat. Simmer for about 5 minutes then add the cream cheese. Scoop the cooked squash out of the shell. (The squash should be very soft and easy to scoop.) Add the squash to sauce and cook for another 5-10 minutes. Salt and Pepper to taste. Serve over your favorite pasta with a salad. Easy, fast and healthy.
Even with the butter and cream cheese, this is a good choice for a family meal. Butternut Squash is a power food. Here is a link with some great information this powerful, autumn, veggie.