The best part is that the puréed squash is rich and luxuriously creamy without any cream at all. I also used whole grain pasta, which further prevented the steamroller after-effects of eating a giant bowl of creamy carbs.
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- 1 jalapeno, roasted and diced
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- 1/2 lb of chorizo
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
- Preheat the oven for 400 F.
- On a baking sheet, place the butternut squash with oil and salt and pepper
- Bake until soft
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, onion, garlic and jalapeno to the skillet. Season with salt and pepper.
- Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- Add herbs
- Add Squash and the broth to skillet, let it simmer.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
- In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid.
- Cook over medium heat
- Season with more salt and pepper if necessary.
Serve the pasta in individual bowls topped with chorizo!
MAKE IT VEGAN: Skip the cheese and meat garnish.