Did someone say they wanted a cream sauce, hold the cheese?
One of our favorite ways to work veggies into a sauce is to incorporate a butternut squash puree. Unfortunately peeling, seeding, cubing, roasting, and then pureeing a butternut squash is its’ own labor of love. Did I say labor of love? Because I’m pretty sure I meant time consuming pain in the ass. Either way, using canned squash takes this meal out of the “only on the weekend” category and right into the “perfect for a weeknight supper” category. It’s extremely fast to throw together. It’s just a matter of dicing and stirring, and the sauce is done in less than 30 minutes. I still love using fresh butternut squash, but during the week there’s no need to roast and puree. Save a ton of time by using the canned version.
Our four year old ate a bowlful of tortellini drenched in this velvety yellow sauce and just assumed it was mac and cheese. Needless to say we did not shatter that illusion. If he’s happily eating onion, bell pepper, and squash, we figure why rock the boat?
Butternut Squash Pasta Sauce… the time is now!