Our Demo Team devised this recipe to go with the winter squash we’ll be donating to the IFC and OCIM food pantries as a result of this month’s Round Up! campaign. There’s still time to participate. If you round up your bill at the register, the change will be donated to the campaign. All monies raised will buy fresh produce for neighbors in need. Read more on our blog.
Ingredients:
- 1 butternut squash, peeled, seeded, and cut into 1″ cubes
- 1 Tbsp. oil
- 1 tsp. each salt & pepper
- 1 lb. spaghetti or fettuccine,cooked per package directions, reserve one cup of pasta cooking
- water
- 4 Tbsp. butter
- 2 tsp fresh garlic, minced or 1/2 tsp powdered garlic
- 2 tsp. all purpose flour
Directions:
1) Preheat oven to 375 degrees. Spread cubes squash on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 15 to 20 minutes until tender, but not too soft. Set aside.
2) Meanwhile, in a saute pan over medium heat melt 3 Tbsp. butter (reserving one tablespoon). Continue to cook until butter just begins to turn brown. Remove from heat immediately and stir in reserved tablespoon of butter, garlic and flour. Slowly add reserved pasta cooking liquid, stirring constantly.
3) Allow to cook until thickened. Add pasta and toss to coat.
4) Gently add roasted squash.
5) Check for seasoning and adjust if needed.
Serves 4.