Squashed Butternut Sauce and Pasta

1 Tablespoon minced garlic
1 Tablespoon alt
1 Tsp black pepper
1 Tsp dill seed
1 2 pound butternut squash, peeled and diced
1 C Real butter, (for less fat, use margarine, or low fat margarine substitute)
5 cubes chicken bouillon dissolved in 3 Cups of water or 2 14 oz cans chicken broth
2 C heavy whipping cream ( for less fat, 2 C plain yogurt or 2 C your choice of milk)
1 tsp ground cloves
1 tsp ground allspice
1 tsp ground nutmeg
1 lb your favorite dry pasta, cooked according to package directions.

Melt butter or substitute in large saucepan over medium heat. Stir in garlic, salt, pepper and dill seed. Add butternut squash and stir. Reduce heat to medium-low and simmer for about 15 minutes, until squash is very tender. Pour squash mixture into blender and blend until pureed. Pour sauce back into saucepan. Add chicken broth, heavy cream or substitute, ground cloves, allspice and nutmeg. Stir and simmer to blend spices. If you desire consistency to be thicker, thoroughly mix 3 TBS flour with 3 TBS water,, stir into sauce. Let lightly boil for 2-3 minutes until thickened to desired consistency. Serve just like spaghetti sauce over you favorite pasta. Sprinkle your favorite cheese over the top (i.e. grated cheddar, parmesan, or american) Enjoy, this fabulous recipe and nobody will every know it’s squash!!

Serves 4-6

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