During Halloween week and in the middle of the fall season, I felt like making recipes with squash. I bought a butternut squash, which is known for its texture and delicate flavor. Like all orange squash varieties, it is rich in provitamin A (beta-carotene), which has antioxidant properties.

Squash can be prepared in soups, purées, or gratins. This week, however, I am focusing on indulgent recipes, and I am sharing two of them. Let us start with the first one: pasta with butternut squash sauce. It is a very simple recipe and a nice change from classic tomato pasta sauce.

Ingredients for 4 people

– 1/2 butternut squash

– 1/2 onion

– 25 cl liquid cream (or liquid soy cream)

– Curry powder

– 1 tablespoon olive oil

– Salt and pepper

– Parmesan

Method

Start by preparing the butternut squash. Cut it in half lengthwise, then remove the seeds with a tablespoon. You can keep the seeds and roast them to snack on, or even use them in this recipe by sprinkling them over the pasta.

Keep one half of the squash and cut it into smaller pieces if needed. Drop the pieces into boiling water and cook gently for about 30 minutes. To check if the squash is done, pierce it with a knife: the flesh should be very tender. Once cooked, remove the squash from the water and let it cool for a few minutes. You can then peel it very easily and cut it into smaller pieces.

Once peeled and cut, blend the squash into a smooth purée if possible. Set the purée aside. Slice the half onion thinly and sauté it in a hot frying pan with a little olive oil. When the onions are golden, lower the heat and add the butternut squash purée. Mix well and season with curry, salt, and pepper to taste.

Finish by adding the liquid cream — or soy cooking cream — while continuing to stir.

At the same time, cook the pasta that will go with the sauce. If you like whole wheat pasta, this recipe works particularly well with it. Once the pasta is cooked, drain it and mix it with the sauce.

Serve and add a little pepper, then sprinkle with Parmesan. You can also add roasted squash seeds, chopped hazelnuts, or chestnut pieces.

My son loved this recipe.

Enjoy your meal!