Creamy Butternut Squash #Recipe by @DonnaFaz (and 99¢ ebook deal!)

I have never cooked a fresh butternut squash and really wanted to try. So I found a recipe that looked delicious, and after a little bit of fiddling, all I can say is...YUM! This is the perfect winter dish. It's hearty, filling, and just a teeny bit spicy. (If you don't like spicy, leave out the red pepper flakes.) Toss together a green salad and slice up some fresh, crusty bread, and you will have a meal that everyone will remember! 


1 tablespoon olive oil
1 large shallot, diced
1 medium/large butternut squash, peeled, diced
6 or 7 large sage leaves, chopped, or 1 tablespoon dried
pinch of red pepper flakes
1 1/2 cups vegetable broth
1/2 to 1 cup coconut milk
1 cup cooked cannellini beans, rinsed, drained
salt & fresh cracked pepper, to taste
16 oz pasta of your choice
toasted, chopped walnuts or pine nuts, to serve

1. Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

2. In a large pot, heat oil over medium heat, add shallots and sauté a 3-4 minutes or until softened. Add butternut squash and seasonings, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8-10 minutes. Let cool a few minutes. 

3. Add coconut milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary. If the sauce is too thick, thin with a little more vegetable broth or a little more coconut milk, your choice. 

4. Cook pasta using package directions. Drain cooked pasta and coat with sauce. Top with toasted nuts and fresh cracked pepper.

Serves 4 – 6

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