A few weeks ago I went to Le Cirque in NYC and had a fabulous appetizer: pasta tossed with butternut squash and topped with whipped ricotta cheese and a piece of fried sage.
I liked the flavors so much, that I decided to recreate something similar at home.
This butternut squash pasta sauce is both savory and slightly sweet (but in a good way). Plus, the addition of ricotta cheese gives the sauce an irresistibly creamy texture.
You feel like you’re eating a sinful cheesey pasta dish, but that couldn’t be farther from the truth.
Don’t you love it when something that you thought was bad for you actually turns out to be healthy and tasty to boot!?! Me too.
RECIPE: PASTA WITH BUTTERNUT SQUASH SAUCE
Ingredients:
- 1 Medium butternut squash
- 2 Tbsp. Olive oil
- 1/2 Large yellow onion, chopped
- 1/4 – 1/2 Tsp salt and pepper (depending on taste)
- 3 Cloves garlic, chopped
- 3 Large sage leaves, chopped + more to garnish
- 1.5 – 2 C Chicken or vegetable stock (depending on how thick you want the sauce)
- 1/2 C Part skim ricotta cheese
- 8 oz Dry pasta of your choice
Instructions:
1. Roast your squash (this can be done ahead of time). Cut squash lengthwise and remove seeds. Place in a baking dish cut (i.e., flesh) side down. Pour 2 C. of water in the dish. Bake at 450ºF for 45 minutes or until squash is softened. Scoop squash from rind and dispose of skin. Reserve 2 C of the squash for your pasta sauce. The rest can be frozen or used in another dish. Also feel free to double the pasta sauce recipe.
2. In a large sauce pot or dutch oven heat olive oil over medium heat. Add chopped onion, salt and pepper and cook until softened. Add garlic and chopped sage and cook until fragrant – about 1 minute.
3. Add the 2 C of reserved roasted squash and stock to your pot with the onion and garlic mixture. Bring to a boil then reduce to a simmer. Use a spoon to break the squash up and to mix the ingredients.
4. Blend the contents of your soup pot in a blender or food processor. Add the ricotta cheese to the mixture and blend again. Return to sauce pot to keep warm until serving.
5. Serve over pasta of your choice. I used penne and it worked great (prepare according to box). Top dish with freshly chopped sage.
ENJOY!
I had this pasta tonight for dinner with an arugula salad on the side. It was fantastic.
For dessert, I whipped out Yonanas (thanks Mom!) to make a quick sorbet from frozen grapes. I loved it – so refreshing. Hubs wasn’t a fan of the grape skins, so that just meant that there was more for me.
Rewind to earlier in the day:
For breakfast this morning I had some fresh diced mango over yogurt. The mango was soooo good and it was a nice change from strawberries, which I’ve had all week.
Lunch was a sandwich with turkey and cheese, plus some chopped red pepper and carrots for crunch.
I was hungry before leaving for work so I had a banana with a big shmear of peanut butter on it. What a fantastic snack!
*Tomorrow is “Julia Child Night” with some foodie friends. We’re cooking classic French dishes all day (I’m contributing Coq Au Vin). Be sure to check back tomorrow for all of the details.
And Happy Weekend!
The morning workout:
- 50 minutes light elliptical
- Triceps, Kickbacks (3 x 15 reps w/12.5 lbs)
- Triceps, Skull crushers (3 x 15 reps w/30 lbs)
- Triceps, oO
- Biceps, Curls (3 x 15 reps w/20 lbs each arm)
- Biceps, Hammer curls (3 x 15 reps w/20 lbs each arm)
- Biceps, Reverse grip curls w/straight bar (3 x 15 reps w/30 lbs)
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Current Shabbott’s Habit : Processed Foods Outta here
Whole wheat bread (it’s on my ‘exceptions list’ )
_______________________________________________________
Shabbott’s Habits already met
1. Drink more water - finished March 9 & still going ~ 65 oz
2. Move it or lose it – goal met April 5 ~ 50 min ellipse
3. Breakfast of Champions – goal met May 3 ~ Mango and yogurt
4. Sleep like a baby – goal met May 31 ~ 7
5. Say Yes to Fruits/Veggies – goal met June 28 ~ 3 / 3
6. No Wait for Weights – goal met July 26 ~ Tri/Bi
7. Empty Out Empty Calories – temptations = None
8. Take your vitamins – goal met September 26 – Took them!
9. Bye-bye artificial sweeteners – goal met October 24 – None
10. Core Challenge – goal met November 21 – 60 Reverse crunches
11. Portion Contortion – turkey, cheese, pasta (2 oz dry) – measured
12. Meditation sensation – Hamstring stretch
_______________________________________________________
I liked the flavors so much, that I decided to recreate something similar at home.
This butternut squash pasta sauce is both savory and slightly sweet (but in a good way). Plus, the addition of ricotta cheese gives the sauce an irresistibly creamy texture.
Don’t you love it when something that you thought was bad for you actually turns out to be healthy and tasty to boot!?! Me too.
RECIPE: PASTA WITH BUTTERNUT SQUASH SAUCE
Ingredients:
Instructions:
1. Roast your squash (this can be done ahead of time). Cut squash lengthwise and remove seeds. Place in a baking dish cut (i.e., flesh) side down. Pour 2 C. of water in the dish. Bake at 450ºF for 45 minutes or until squash is softened. Scoop squash from rind and dispose of skin. Reserve 2 C of the squash for your pasta sauce. The rest can be frozen or used in another dish. Also feel free to double the pasta sauce recipe.
2. In a large sauce pot or dutch oven heat olive oil over medium heat. Add chopped onion, salt and pepper and cook until softened. Add garlic and chopped sage and cook until fragrant – about 1 minute.
3. Add the 2 C of reserved roasted squash and stock to your pot with the onion and garlic mixture. Bring to a boil then reduce to a simmer. Use a spoon to break the squash up and to mix the ingredients.
4. Blend the contents of your soup pot in a blender or food processor. Add the ricotta cheese to the mixture and blend again. Return to sauce pot to keep warm until serving.
5. Serve over pasta of your choice. I used penne and it worked great (prepare according to box). Top dish with freshly chopped sage.
ENJOY!I had this pasta tonight for dinner with an arugula salad on the side. It was fantastic.
For breakfast this morning I had some fresh diced mango over yogurt. The mango was soooo good and it was a nice change from strawberries, which I’ve had all week.
Lunch was a sandwich with turkey and cheese, plus some chopped red pepper and carrots for crunch.
I was hungry before leaving for work so I had a banana with a big shmear of peanut butter on it. What a fantastic snack!
*Tomorrow is “Julia Child Night” with some foodie friends. We’re cooking classic French dishes all day (I’m contributing Coq Au Vin). Be sure to check back tomorrow for all of the details.
And Happy Weekend!The morning workout:
_______________________________________________________
Current Shabbott’s Habit : Processed Foods Outta here
Whole wheat bread (it’s on my ‘exceptions list’ )
_______________________________________________________
Shabbott’s Habits already met 1. Drink more water - finished March 9 & still going ~ 65 oz
2. Move it or lose it – goal met April 5 ~ 50 min ellipse
3. Breakfast of Champions – goal met May 3 ~ Mango and yogurt
4. Sleep like a baby – goal met May 31 ~ 7
5. Say Yes to Fruits/Veggies – goal met June 28 ~ 3 / 3
6. No Wait for Weights – goal met July 26 ~ Tri/Bi
7. Empty Out Empty Calories – temptations = None
8. Take your vitamins – goal met September 26 – Took them!
9. Bye-bye artificial sweeteners – goal met October 24 – None
10. Core Challenge – goal met November 21 – 60 Reverse crunches
11. Portion Contortion – turkey, cheese, pasta (2 oz dry) – measured
12. Meditation sensation – Hamstring stretch
_______________________________________________________