As much as I am a sun worshiper, I do love winter – it’s magical and beautiful, and so so cozy. A winter snowfall is my favorite excuse to curl up with loved ones, drinking boozy egg nog or hot tea in front of the fireplace. Winter food is rich and comforting and is fun to make, as is in the case of this butternut squash pasta. The sauce is nutty and sweet, but somehow just as creamy as an Alfredo sauce. I added browned chorizo for heat and sage to freshen it up. It’s easy to get this whipped together in 30 minutes, making it perfect for weeknight dinners.
1 lb. pasta (I used edamame pasta, but you can use whatever you have)
1 butternut squash, peeled and cut into cubes
1 diced onion
4 tablespoons butter
1 – 1 1/2 cup chicken stock
1 – 1 1/2 cup milk (I am a fan of whole milk, but you can use whatever you have)
3 garlic cloves
1 1/2 tablespoons of fresh sage, chopped roughly
salt and pepper
1 lb. chorizo
1. In a cast iron stock pot (or any other large pot), over medium heat, add the butter, onions, and butternut squash.
2. Saute until the onions are slightly soft. Add 1 cup of the chicken stock and let cook for 10-15 minutes, until the squash is tender.
3. Take off the heat, and add the garlic, sage, salt and pepper, and 1 cup of milk. Use an immersion blender (or add to a food processor), and blend until smooth. Add more chicken broth and/or milk to arrive at desired consistency.
4. Bring a large pot of water to a boil. Add pasta and cook according to directions.
5. Cook the chorizo over medium high heat in a saucepan until slightly crispy. Drain any excess grease.
6. Add the cooked noodles to the squash sauce and toss together. Top with chorizo and grated parmesan. Enjoy!
adapted from joyfulhealthyeats