Friday, November 19, 2010

Butternut Squash & Gorgonzola Sauce over Penne

Wow! A week & a half since the last post! We've been cooking a lot lately, just not doing photos of it! KK was given her choice of a couple dozen recipes to choose from making, and surprisingly chose this one. This has to be a new favorite, and didn't take too much effort to make. We made the recipe with 1/2 cream & 1/2 water, but can be substituted as ALL water. Additionally, we steamed a medium butternut squash, but in a pinch pureed canned squash of any sort could be used. Enjoy!

  • Medium Butternut Squash
  • 1 package Penne Pasta {or any desired pasta}
  • 2 Tbsp Olive Oil
  • Small Onion
  • 3 cloves Garlic
  • 1 bunch fresh Sage {Chopped}
  • 1/2 cup Water & 1 Tbsp No Chicken "Better than Bouillon" Base {or 1/2 cup Vegetable Stock}
  • 1/2 cup Cream
  • Fresh cracked Pepper
  • Sea Salt
  • 2 cups Fresh Baby Spinach
  • 1/2 cup Crumbled Gorgonzola Cheese {plus more for garnish}

  • Cut squash into pieces & transfer to large pot with steamer insert. Steam for 30 minutes, or until soft.

  • Remove squash & cool. Once squash has cooled, remove skin. Set Aside.
  • Heat Olive Oil on medium-high heat. Start to boil water & cook pasta per package directions.

  • Add chopped onions to oil, cook until soft.
  • Reduce heat to medium, and add garlic. Once garlic has cooked for one minute, add water, cream, squash, sage & no chicken base, stirring constantly until all has been incorporated.

  • Add Salt & Pepper to pan, continue stirring until heated through.
  • Once mixture has been heated all the way through, carefully transfer to food processor and blend until smooth.

{To make things easier for KK, we transferred the cooked penne & sauce to a larger bowl, then added the spinach, but all could be mixed into the pot the penne had cooked in to avoid further dishes being used.}
  • Stir spinach into sauce & penne mixture, then, stir in Gorgonzola to fully incorporate.

  • Transfer to previous pot used to cook pasta and cook on medium-high stirring constantly until cheese is melted and spinach has wilted.
  • Garnish with additional Gorgonzola cheese & serve warm! Eat up & enjoy!!

KK {and Brooke}

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