Have you got leftover butternut squash? Then you are at the right place!
Serve this up with a side salad and you’re golden.
So I grabbed about a cup or more of my mashed squash, put it into my Vitamix with chopped garlic(use to your taste), about a teaspoon of dried sage, half a veggie bouillon cube, freshly grated Parmesan cheese, Himalayan sea salt, and some fresh hot water from the kettle. Add this to your liking and so that it blends well.
I put this over quinoa spaghetti, but you can choose whatever pasta you like.
To layer on the flavor, drizzle balsamic vinegar or balsamic reduction along with extra virgin olive oil over your serving. Top with more freshly grated Parm, mix it up and eat!
Garlic-Sage Butternut Puree for pasta
- 1 cup or more mashed butternut squash
- 1 clove garlic or more to taste
- 1/2 vegetable bouillon cube
- 1 teaspoon dried sage, plus more for garnish
- Himalayan sea salt, to taste
- Freshly grated parmesan cheese, to taste, plus more for serving
- 1 pound pasta
- Freshly ground black pepper
- Balsamic vinegar or balsamic reduction, optional
- Extra virgin olive oil to drizzle
Put first 6 ingredients into a blender with about a cup of hot water or more to ease blending. Taste and adjust seasoning if necessary. Pour into a small saucepan to heat. Note: If you are using a Vitamix, you can run the blender for several minutes and it will become piping hot.
Cook pasta according to package directions. Drain. Put pasta into a serving bowl and drizzle with olive oil to coat.
Serve pasta with the hot butternut puree, freshly ground black pepper, balsamic vinegar or reduction, extra virgin olive oil and freshly grated parmesan cheese. Toss and eat!
And he said to them, “The harvest is plentiful, but the laborers are few. Therefore pray earnestly to the Lord of the harvest to send out laborers into his harvest.