This month we’ll be sharing some of our favorite pumpkin recipes. Today’s recipe technically calls for butternut squash, cousin to everyone’s favorite orange pumpkin. You can go with butternut squash, or get festive and substitute pumpkin. Look for small pie pumpkins for the best flavor and texture.
- 1 medium butternut squash, peeled and diced (substitute pumpkin, if desired)
- 2 tablespoons olive oil
- 1/2 sweet onion, chopped
- 3-4 cloves garlic, chopped
- 2 small carrots, diced
- 2 small celery stalks, diced
- 1 tablespoon tomato paste
- 2 cups milk
- Spices of choice
- Fresh herbs
- Freshly grated Parmesan cheese
- 1 lb. pasta of choice
Boil squash in salted, boiling water until tender, roughly 15 minutes. While squash is cooking, sauté onion in oil for 2-3 minutes, or until onion begins to turn translucent. Add garlic and cook for an additional 1-2 minutes. Add carrot and celery and cover pan. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender. Next add in cooked and drained squash and tomato paste. Stir to combine, and remove from heat. Add ingredients to a blender along with milk. Blend until smooth and creamy. Season as desired and serve over pasta of your choice with a generous topping of Parmesan cheese and fresh herbs.
Recipe adapted from Eat Well Utah.