Creamy Butternut Squash Pasta Sauce

After a major Thanksgiving recipe fail on Tuesday I decided to switch gears.  I was just trying too hard.  The recipe looked + smelled promising but tasted completely like…not much at all.

Time for an un-Thanksgiving recipe.

Unless you eat pasta on Thanksgiving.  Anyone? 

Well maybe you can make this on Thanksgiving-eve.  You know, for training.  Carb loading before the big day.  You’ll need your energy!!

Are you baffled to see another butternut squash recipe so soon after I went on + on about how it takes me a month to muster up the energy to peel the dang thing?

Well, if you’re like me you buy enormous butternut squashes so once you do decide to finally peel it you can use it for multiple recipes. 

But don’t worry, there is always the money + time saving [and possibly finger saving] option of buying frozen cubed butternut squash in a bag.  I want to see the machine that peels and cubes a butternut squash. 

Print this!

Creamy Butternut Squash Pasta Sauce

vegan, gluten-free // yields ~3 cups // inspired by Dave’s Gourmet Butternut Squash Pasta Sauce 

see notes for additional instructions on roasting the squash and red pepper

• 2 1/2 cups roasted + cubed butternut squash [see notes below]
• 1 roasted + peeled red pepper
• 1 canned peeled tomato [just one]
• 1/2-3/4 cup low/no sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/3 cup diced onion
• 1/3 cup chopped celery
• 1 1/2 Tablespoons chopped parsley
• 1 1/2 Tablespoons olive oil
• 2 1/2 teaspoons minced garlic
• 2 teaspoons lemon juice
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4-3/4 teaspoon salt
• 1/8 teaspoon cayenne [optional]

1. Heat olive oil in a pot over medium heat. 
2. Once hot add the onion and celery and cook until softened and light golden brown.  Stir frequently. About 6-8 minutes. 
3. Add the garlic and stir for 20-30 seconds then add in the 2 1/2 cups of roasted butternut squash and chopped roasted pepper and cook for 1 more minute, stirring frequently.
4. Place contents of the pan in a blender along with 1/2 cup vegetable stock, the milk, one canned peeled tomato, parsley, lemon juice, oregano, black pepper, 1/4 teaspoon salt, and cayenne if using.
5. Blend starting on low and working to high until smooth. 
6. Taste and adjust seasonings if necessary.  I used 1/2 teaspoon salt in total.
7. Return to the pot and add the remaining 1/4 cup vegetable stock over medium-low heat.  Add more stock for a thinner sauce.
8. Bring to a simmer for 5 minutes then remove from the heat.
9. Serve as a sauce with pasta, vegetables, lasagna, pizza, etc. 
10. Let cool and store in a sealed container in the fridge for up to 5 days.

notes:

• To roast your butternut squash: Preheat your oven to 400*. Peel and cube in 1/4-1/2” pieces and toss with about 1 tablespoons of oil and sprinkle with salt + pepper. Roast for about 35min until tender. Toss 1-2 times while cooking.  Measure 2 1/2 cups.
• To roast your red pepper: Roast your red pepper on a pan under your broiler, on top of your gas range over medium heat, or in your grill over med-high heat. Rotate 4 times until all sides are charred. Place the pepper in a heat safe bowl and cover with plastic wrap for 15 minutes.  After 15 minutes carefully peel the skin off your pepper [it will be hot!].  It’s okay if all of the char does not come off.  Remove the stem, seeds, and juice, then chop.
• For the vegetables: Chop broccoli, mushrooms, and bell pepper.  Have 3-4 cups of baby spinach on hand.  Heat a large pan over medium with a drizzle of oil.  Once hot add the broccoli to the pan and season with salt + pepper.  Cook for about 3-4 minutes, stirring frequently then add the pepper.  Cook for another 4-5 minutes then add the mushrooms.  Cook for 2-3 minutes or until everything is cooked to your liking.  Add in the spinach stirring constantly until the spinach is just wilted.  Add to pasta and sauce.
• Feel free to sub roasted sweet potato for butternut squash.  Also sub 2% milk or unsweetened soy milk instead of almond if needed. 

What I love most about this sauce is its thick and creamy consistency without the use of heavy cream, tofu, or cheese.  Or is it the smooth balance of flavors between the slightly sweet squash and the smoky roasted red pepper??  I’ll let you be the judge.

Even the squash hating husband loved this sauce.  And that is a major victory.

Back to Thanksgiving recipes tomorrow.

Ashley

creamy asparagus soup with goat milk

For today, I couldn’t decide if I wanted to share a recipe or do a fun post with random photos from the week and links to delicious creations around the web.

How about the recipe and a few links along the way?

This recipe could not wait until Monday.  You know, because after you stuff your mom with yogurt coffee cake, baked bread pudding [gf + vegan], banana bread waffles [gf], or roasted strawberry + brown butter pancakes, she is still going to want lunch.  She might not want in until 3pm but she’ll want it.

And this is just the light, flavorful, and spring-like recipe she be looking for.

Dog not included.

When I thought of making an asparagus soup I instantly thought of a few things.

• creamy + smooth in texture, but not overly thick
• add avocado + goat cheese in the soup
• include goat milk

And then I thought of one more.

• roast the asparagus

Roasting the asparagus is key!  You can literally taste the roasted flavor in the soup!  The goat’s milk is not overwhelming and adds nice depth + contrast.

Top each bowl with goat cheese, toasted pepitas, and a drizzle of goat’s milk and your mom will be left speechless.

Print this!

Creamy Asparagus Soup with Goat Milk

serves 4-6

• 1.5 lbs asparagus, ends trimmed
• 1.5 cups russet potato, cubed
• 3/4 cup celery, chopped
• 1 medium yellow onion, chopped [just over 1c]
• 1/2 avocado
• 5 cups low or no-sodium vegetable broth
• 3/4 cups full-fat goat milk
• 1 Tablespoon garlic, minced
• 3 Tablespoons goat cheese
• 1.5 Tablespoons ghee/oil + 1/2T oil
• 1 teaspoon thyme
• 1 teaspoon basil
• 1/2 teaspoon parsley
• 1/4-3/4 teaspoon salt
• 1/4-1/2 teaspoon black pepper

topping ideas: goat cheese, salt, pepper, toasted pepitas [pumpkin seeds], tofu croutons, bread croutons

1. Pre-heat your oven to 400* and place the [washed with ends trimmed] asparagus on a baking sheet.  Coat with 1/2T oil and a sprinkle of salt + pepper.
2. One pre-heated, place the pan in the oven and roast for 20-25min, turning 1-2 times.  Remove from the oven.
3. While the asparagus is roasting, place a large pot over med-low heat and add the 1.5T ghee or oil.
4. Once hot, place the onion + celery in the pot for about 10-12min, until it softens and starts to brown.  Stir every minute or so.
5. Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 minute, until fragrant and the garlic starts to brown.  *If using a full-sodium vegetable broth, don’t add more salt until the end.  If using a low-sodium broth, start by adding in 1/4t.
6. Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil.
7. Stir, then reduce heat to simmer for about 10-12min until the potato is tender [test with a fork].  Stir every few minutes.
8. Add in the roasted asparagus and continue to simmer for 5 minutes. 
9. Add in the avocado and goat cheese.  Turn the heat off and move the pot to a cool burner.
10. Blend until smooth with an immersion blender.  This can take a few minutes to make sure all of the potato is fully blended.  *If using a blender, blend the soup in 2-4 batches, depending on the size.  Be very careful starting at the lowest speed then working it up slowly.
11. Return the soup to the pot and simmer over low/med-low heat for 10-15min, stirring every minute or so.
12. Stir in the goat milk, taste, and add more salt + pepper if desired.
13. Serve hot + top however you like.  Let cool before storing in the fridge for up to 3-4 days in a sealed container.

How many taste testing spoons did I use?

About this many…

[follow me on Instagram]

What?  Your mom still wants dessert?

How about a Flourless Chocolate Amaretti Cake, from Spoon Fork Bacon?

Or maybe a Honey Balsamic Strawberry Galette, from Honey & Jam?

Maybe a gooey chocolate cake or two with vanilla bean ice cream, from me?

Or maybe something light + fresh, like Roasted Strawberry + Coconut Milk Popsicles, from The Year in Food?

I’ll be wishing my mom a Happy Mother’s Day from afar this year, but she might find a few goodies on her doorstep anyway.

I’ll also be wishing Baby A a HAPPY FIRST BIRTHDAY!!  She is the cutest!

…

One more exciting thing!  I just started writing a food column over at the site SHFT.   

“SHFT is a multi-media platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Our mission is to convey a more sustainable approach to the way we live through video, design, art and culture.”

I am thrilled to have this opportunity and my second piece just went live this morning.  My first series is on “seasonal eats,” where I will highlight one seasonal food per week and include a simple recipe.

Last week – Asparagus

This week – Rhubarb – with a honey lemon rhubarb compote recipe - It was my first time eating or cooking with rhubarb and I’m in love.  Expect to see a few rhubarb recipes popping up soon!

Happy Friday.

Ashley