With this recipe, the flavor of the butternut squash and the cheese blend in a rich creamy bit of goodness. The cheese you use it up to you though a hard cheese like Parmesan or Asiago will do best. I used Asiago because it was the first one I saw in the cheese drawer of the refrigerator.
Butternut Squash Cream Sauce
3 cups cubed butternut squash
8 oz bacon, cut in 1/2 inch lardons
1 medium onion, sliced
3 cloves garlic, sliced
3 - 4 oz Asiago cheese, grated
2 cups chicken broth
1/2 cup white wine
1/2 - 3/4 cup heavy cream
6 sage leaves, fresh
1 tsp thyme leave, fresh
salt
pepper
6 - 8 oz dry spaghetti
Cook the pasta according to package direction. Slowly cook the bacon in a deep skillet until the fat has rendered and it's almost crispy. Remove the bacon to a bowl. Add the onion and garlic to the bacon grease and sauté 2 - 3 minutes. Add the butternut squash and stir then cook 4 - 5 minutes. Add 1 tsp each of salt and pepper. Add the white wine, sage leaves, and thyme then stir. Let the wine cook down then add the chicken broth. Let it simmer until the chicken broth is reduced by half. Remove from heat and let cool a bit. After it has cooled some, transfer to a blender and blend until smooth. You may need to break it down into smaller batches. Return to heat and bring to simmer. Add the heavy cream and stir. Stir in the grated cheese until melted and well incorporated into the sauce. Stir in the reserved bacon. Taste and add more salt if desired. Once the pasta is finished cooking, add it to the sauce and mix well. This will serve 3 - 4 people.
I was able to blend in one go since we have the Vitamix. With the Vitamix running I was able to add the heavy cream followed by the Asiago in small chunks. I used 4 oz of Asiago and 1/2 cup heavy cream initially. After tasting, both the good wife and I liked it but I thought it could be a little better. I added a heavy pinch of salt and another 1/4 cup heavy cream. That slight change greatly boosted the flavor.
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| A rich tasty supper |
Crusty Bread
3 1/2 cups break flour
13 oz warm water, 110 - 115F
1 1/2 tsp yeast
1 1/2 tsp salt
Put the yeast and salt in a large mixing bowl and pour in the warm water. Stir and let sit for 5 - 10 minutes. Add the flour and stir until is makes a soft dough. Cover the bowl with plastic wrap and place in the oven with the light on. Let rise for 90 minutes. Sprinkle a little flour around the edge of the bowl then use your spoon to push the dough away from the edge of the bowl then roll the dough ball around the bowl. Dump out on a floured surface and cut into 2 - 3 equal pieces. Roll each piece into a long rope and place on a parchment paper covered sheet tray. Repeat for the rest of the dough. Cover with a towel and let rise for 30 minutes. After the 2nd rise, make 3 diagonal cuts in the top of each loaf. Put into 400F oven and bake for 25 - 30 minutes.
This bread is great for soaking up the leftover butternut squash cream sauce. These two are perfect together. Give these a try and let me know what you think.
Uncle T
