Cooking is a serious hobby of mine, and I’d like to post this recipe I recently put together for Butternut Squash Pasta. I’m quite proud of it because it was delicious and gave me that “oh-my-god-I-made-it-by-myself-and-it-worked!” feeling.
Butternut Squash Pasta
1 butternut squash
Cinnamon, Fennel, Pepper, Salt, Cloves, Nutmeg, Garlic Powder
Halve the squash and scoop out all the seeds and stringy gunk
Cover in olive oil, cloves, nutmeg, and salt
Bake at 375 Degrees Ferenheit for 50 Minutes (or until soft)
Let the squash cool down a bit to save your poor fingers. I did this part earlier in the day and saved it in the fridge for later.
Remove the skin and place the mush in a blender with whole milk in this ratio:
1 Part Milk : 2 Parts Squash
Blend until smooth.
While you’re doing this, get your pasta ready. Boil until soft, strain it, add butter if you want, etc.
Put the mushy squash concoction in a pan and heat it on low heat. (Otherwise it will spew everywhere and burn you and that hurts and turns your clothes orange)
Add a good handful of Parmesan cheese to the warm mix and stir it in. Then add a good dash of:
Cinnamon, Garlic Powder, Fennel, Salt, Pepper
All this is, of course, to taste. I like really garlicky things. Make sure you make it somewhat strong as the pasta will dull the taste a bit.
Add this delicious mush to the pasta like a sauce. Serve with garlic bread. Do a dance because your pasta is awesome.