spicy butternut squash pasta sauce.
a cute, little farmer’s market squash can turn out to be more work than one wishes to sign up for. impossible to peel. long roasting times. I usually opt for pre-cut and ready to cook, tbh. but, this pasta sauce is ridiculously easy, no peeling involved, and can be altered for use with any pureed summer squash. the heat can be turned up or taken out completely. fresh herbs from the garden, I chose sweet basil, give it an additional flavor level. and curry, always curry. this week, I’m also tackling homemade farfalle pasta to serve it with later this week and will share that process, as well. (if it works!)
start by giving your squash a good scrub. I keep a spray bottle of diluted white vinegar and scrub brush under the sink.
cut it in half. depending on which squash you select, this step can be a tough one. good leverage and some patience are required. it doesn’t have to be pretty anyway.
preheat the oven to 375.
here’s where you can begin to customize your recipe. brush the halves, liberally, with oil. I went with olive oil even though I wanted to try out a new sunflower oil that I got. I wasn’t sure what it’s smoke point/burn temp was so I stuck with the basics. this is a good factor to keep in mind when roasting and broiling. ghee, coconut oil, or some good ol’ butter would be my other recommendations. then, I gave it a serious sprinkling of salt, pepper, and chili powder. the seasonings won’t really soak in to the fruit but they amp up the flavor when you puree the flesh.
toss that thing in the oven for 30-40 minutes, depending on size. it’s good to go once you can stick a fork in easily.
now, I only let my squash cool for about 15 minutes for two reasons… impatience AND the warmth helps the sauce thicken faster so you can get a better idea of how much liquid to add as you blend. you can puree it at any point, even cook & refrigerate ahead if you want. I used my Ninja but a regular blender is just fine. best part of this recipe is that you can add everything at once and taste as you go.
grab all your fixin’s…
1.5-2 c. full fat coconut milk is my preference for this because it pairs well with the squash and curry combo. if you plan to use cow’s milk or a nut/soy milk, I would add slightly more oil to give it some fullness
2 tbsp. olive oil & 1 tsp. chili oil. again, your options are limitless here. I got this yummy chili oil in the Asian section at the grocery. it would also be my recommendation that you add half of what I suggest at a time and check your consistency as you go.
small handful of fresh herbs from the garden. I debated between basil & thyme, could have done both, but went with basil to balance out the heat. a dried sage would also be great but I had just clipped my sage and it’s best used dry. other herbs that would pair- dill, coriander or cilantro, or rosemary.
season until your heart is content. the addition of yellow curry was a must for me and then I kept it simple with garlic powder, salt, pepper, and crushed red pepper flakes. the squash can take on a bit more salt than most things but do what you gotta do.
note- if you have an immersion blender you would want to add all ingredients and re-warm in a sauce pan instead.
and, that’s it! your sauce is ready to store. I’d say a week is the max time frame for storage in the fridge if you aren’t using it right away and if you open the container once, it’s best to use it all or toss it to avoid bacteria and all that fun stuff. so, storing in more than one container might be more practical.
thanks for hanging in there for my first recipe post and if you make this send me a photo and let me know how it turns out!