Calling All Butternut Squash For Role In Pasta Dish

I purchased 8 huge, I mean HUGE butternut squash from the orchard last week. I began processing them this weekend in an effort to eat them, or store them before they go bad.  I cut up two of the bad boys and baked them, then I pureed them to an astonishing 13 cups of golden deliciousness.  They now are secure in 1 cup measurements in the freezer ready to use in a pinch.  So awesome!

I reorganized my recipe heap, yes, heap this weekend and came across this one from an old Rachael Ray magazine-so what if it’s from 2007, I mean I’m getting to it at least!

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Penne with Squash Cream Sauce

• 1 pound whole wheat penne pasta
• 2T butter
• 1 onion, chopped
• salt & pepper
• 2 C squash puree (butternut, pumpkin, etc)
• 1 cup half and half
• 1/2 cup grated parmesan cheese plus more for topping
• 1/4 cup chopped flat-leaf parsley or thyme (sage might be good here too)

Cook pasta until al dente. Drain, reserving 1 cup pasta cooking water.

In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring until softened, about 6 minutes. Stir in the squash and cream and bring to a boil. Return the pasta to the pot, along with the reserved pasta water, and toss. Stir in the parmesan; season with salt & pepper.

Top pasta with herbs and more parmesan to serve.

I know that so many people have such a love/hate relationship with Rachael Ray. I admit, I don’t watch her shows, nor do I like a lot of her recipes but this one is YUM-O (okay, that was sarcastic, sorry).

Oh, I almost forgot, the side dish pictured is my fave way to eat cauliflower. Break into smallish pieces, toss with EVOO (another Rach-ism) some kosher salt and bake until browned at 400 degrees.  Here is my second fave way to eat cauliflower.