Butternut Pasta

So having still been on a quest for soft foods I was inspired by this yummy sounding dish over on Simply Recipes to come up with one of my own. We've had a plentiful harvest of Waltham butternuts. And they're sideways-but that's ok. They're pretty yummy, but I've been saving them up while they're shorter lived garden brethren make their way on and off the table. This is soft and doesn't have any chunks-althought it could if you wanted.

Also, as I explore the huge world of food blogging I have discovered that my photography is not so good. I used to be a pretty good photographer-even had the fully manual camera. Then I went digital, bought a cheap one and haven't done much since. So I think it's time to get back on the wagon of good photos-I promise not too weird, but I'll try and change up the compositions and work with my lighting. As a preview-here's one of this dish.

Butternut Pasta

Note: You can sautee some oinions and garlic or shallots (or really any other veggies you like) and combine with the squash to give the topping some more body. I used parmasean cheese, but really any salty cheese would do-I think this might be a great place to add some boursin.

1 lb past (any type), cooked in salted water

2 T rosemary

1t olive oil

1 med butternut squash

2T heavy cream

1/2 c grated salty cheese

1 T lemon juice

salt and pepper to taste

Cut the squash in half lengthwise and remove seeds. Place cut side down in a 9x13 baking dish and fill 1/4 inch up the side of the squash with water. Bake in the oven at 350 for about 45min or until the squash is soft on the inside.  Scoop squash out of skin and process in the food processor until smooth (or not so smooth for your taste).

In a deep skillet sautee the rosemary in the olive oil (this is the place to add more veggies if you want 'em). Then add 2c of the squash puree. Continue heating and stirring until the squash is warmed. Add cream and cheese heating until melted. Stir lemon juice and season to taste.

Combine pasta with sauce above and serve with rosemary garnish-or place in a baking dish top with cheese and bake for about 20 min.