This was an unexpected delight for dinner, at least for me, I loved it.
Butternut squash ravioli has been the big thing it seems of late, and I wanted to capture some of that flavour without the fuss of making ravioli since I’ve done that exactly zero times in my life. I’m always looking for delicious ways to increase the family’s vegetable intake and this did the trick nicely.
- 1 butternut squash, peeled, seeded, and cubed
- 2-3 cups of milk
- 1 cup Parmesan cheese
- 2 tsp salt
- 2tsp paprika
- 2tsp minced garlic
- Pepper to taste
- Fresh basil for garnish
So easy, boil to squash until it’s soft and then drain it. Put the squash back in the pot.
Pour two cups of milk into the squash, I used an immersion blender to purée the works. Add more milk if you feel like it’s too thick.
Add the Parmesan, and spices and blend together. Heat gently on the stove until the cheese melts.
Serve on top of pasta and garnish with the basil. We had empty plates and happy bellies around the table tonight!
You could totally play with the thickness and the spices to fit your personal tastes. I love this because I’m completely out of canned tomatoes, tomato paste, and tomato sauce. I needed a fresh idea.