Pumpkin Pasta Sauce

This was my version of the pumpkin pasta recipe on the Jaime Oliver site.

This has a very mild flavor. You could make it without the wine, but I would substitute apple, orange juice or stock for more flavors. You could also add a pinch of cinnamon; I just prefer to have a very savory taste myself.

• ½ small Pumpkin cooked (about 1 & 1/2 C)
• 1/3 cup Dry white wine
• 1 whole roasted garlic *
• Salt
• Fresh Basil (4-5 leaves)
• 2-3 T milk/cream
• 2 T butter

 Blend the first 5 ingredients in the blender add milk as needed to get desired consistency, pour into sauce pan heat and add butter. Cook until heated through (do not boil).

 

Mix with favorite cooked pasta and veggies.

NOTE: As this sauce is just heated through and not boiled, it is not reccomended that you serve this to children as the alcohol will not have cooked off.

*(to roast garlic, cut top off, pour olive oil over/in, wrap in foil and bake at 350 for 20 minutes).

Saucy Squash Created

Yesterday my sister was over watching Lochlan for me and she put some Squash in the oven, and then left.
Usually I have to have a plan when I cook Squash because Andrew doesn't eat it. Anyways, we were having pasta for dinner so I thought I would try making a sauce and if Andrew didn't like it, I would give him something out of a jar. The final product was really yummy, and even Andrew the squash hater liked it (and didn't realize it was Squash). The next night I made it again but made it a bit thicker and used it as a layer in Shepherds pie, which was also a hit.

Ingredients:
1 half roasted Butternut Squash
Milk
1 clove garlic
1 T butter
1/4 C-1/3 C Parmesan Cheese

Puree Squash in blender and add milk until sauce is desired consistancy and add garlic. Pour into saucepan and heat over stove ;add butter and cheese, stir until hot  (not boiled).

Toss with favorite pasta, or pour over steamed veggies; I may try using this sauce as a layer in a veggie lasagne.