It's so easy to get stuck on an ingredient's connotations and forget about how versatile such a simple thing can be. We get so used to one preparation of an ingredient, say squash soup, that it's all we can think of when we see it in the market. We cease to see a squash for all it could be, and rather than attempting a different application, we snub our squash cravings because, simply, "We're not in the mood for soup"
Here's an idea for using squash that stems from one my favorite family meals while working in restaurants in Italy. It starts with squash that is roasted and then crushed or pureed.
Squash Pasta Sauce with Sage and Amaretti
1lb. Pasta (fresh is best with this sauce if u can swing it)
2 cups of crushed squash (any variety or mix of varieties)
1/4 cup Sage, roughly chopped
1/4 cup roasted walnuts
1/4 cup Parmigiano Reggiano
1. In a pan, warm the crushed squash over medium heat with enough liquid (veggie/chicken stock or water) to make the consistency of a very thick soup.
2. Drop in the walnuts and sage.
3. Toss in your pasta (cooked according to the directions or your taste) along with the Parmigiano Reggiano and a drizzle of extra virgin olive oil.
4. Place on a serving platter (or individual plates) and top with the crushed ammaretti and a little more cheese.
Print this recipe!