Today’s recipe is an inspiration of Giada De Laurentiis’ Pasta Sauce, Butternut Squash Basil. As soon as I discovered it on Williams Sonoma’s website, I had to make it myself. It turned out so good! Save the $13 and make it yourself!
- 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 large white onion, peeled and sliced
- 5 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 3/4 cup half & half
- 1 cup chicken or vegetable stock (warm)
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons of grated Parmesan
- 4 – 5 tablespoons of chopped basil leaves
- Preheat the oven to 400 degrees F.
- Place the squash and onion on a sheet pan and drizzle with 3 tablespoons of olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender and the onion slices are slightly brown.
- Once the squash is cooled, place it together with basil leaves, 2 tablespoons of olive oil, nutmeg, and half & half in a food processor and process until smooth.
- While the food processor is still running, add 1 cup of stock (or more if the sauce is too thick) until the sauce is smooth and creamy.
- Serve with fresh pasta or ravioli!
Try this Ravioli recipe from Williams Sonoma! It is soooo good! You can buy fresh pasta sheets at almost any grocery store.