But believe me it is so delicious. Matt was a little leery of my adding red pepper to the sauce, but it pairs really well with the squash and I think keeps it from being overly sweet. In my mind, the red pepper actually makes this sauce.
This is a great busy day dinner as it has very little hands on prep time other than some chopping. The roasting gives the sauce that I spent all day in the kitchen flavor.
Penne with Creamy Squash and Red Pepper Sauce
10 oz butternut squash, peeled and cubed
1 red pepper, seeded and chopped
1/2 yellow onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
1/2 c half and half (or milk or cream)
1 1/2 oz grated parmesan
4 - 5 oz hot cooked penne pasta (reserve about 1/2 c of the cooking water)
Preheat oven to 350 F.
Put the squash, red pepper, onion and garlic in a small roasting pan. Add enough olive oil to coat. Sprinkle with a pinch or two of salt and cayenne. Roast for about 30 - 40 minutes until the squash is tender.
Put the roasted vegetables into a blender. Add the half and half and parmesan. Purée until smooth. Thin with the pasta cooking water is desired. Taste for seasoning. Add more salt and pepper is needed.
Serve sauce over hot pasta.
Makes 2 servings.
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