Cooking for kids can get challenging. It’s hard to remember what random food group they have decided they are not eating this week. My son went on an anti-green food strike recently. Prior to said strike, he loved green beans, peas, broccoli and so on. Then suddenly, BAM. He is no longer a fan of green foods and acts like you are trying to poison him if you dare suggest a green veggie even be purchased at the store.
The one thing I know I can always count on him to devour is any kind of pasta. He loves all types of noodles, from spaghetti to elbow macaroni, even lasagna. In my quest to add more vegetables to his diet, I discovered this recipe for a spaghetti sauce that is made from butternut squash. This light but so creamy butternut squash sauce just perfectly coats the noodles and makes for a fun-colored sauce too. You can even cook the squash and refrigerate it for later since you throw everything in a blender at the end.
If you are looking to add a little something to the pasta, you can always toss in some grilled chicken or even shrimp.
• 1 medium butternut squash, peeled and cut into 2-inch cubes
• 2 shallots, halved
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 1/2 cup chicken stock
• 1 lb spaghetti
• 1/2 cup heavy cream
• Pinch of ground nutmeg
• Kosher salt and freshly cracked black pepper
• Grated pecorino
• Fresh herbs like thyme basil, chives or parsley
1. On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.
2. While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid.
3. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, nutmeg and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.
4. Add a few large spoonfuls of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper.
Happy Valentine’s Day! Get creative this February and enjoy a new kind of chocolate covered strawberry. This one is strictly for the adults!
2 oz 360 Double Chocolate
0.5 oz Simple Syrup
1.5 oz Tequila Rose
3 oz Milk
– HOW TO MIX –
Add ice, 360 Double Chocolate Flavored Vodka, Tequila Rose, simple syrup, and milk to a shaker. Shake and strain into a glass with fresh ice. Garnish with a strawberry slice. POV