Thursday, October 7, 2010
Linguine with Roasted Butternut Squash Sauce
1 head of garlic, halved crosswise
pinch of sugar
2 tablespoons butter
1 lb linguine, rigatoni or other favorite pasta, cooked al dente
Preheat oven to 425 degrees F. Slice squash lengthwise and brush with olive oil. Drizzle the garlic halves with olive oil and wrap loosely in foil. Place squash and garlic on a baking sheet and roast until tender, about 45 minutes for the squash and 30 minutes for the garlic. Cool enough to remove skin. Save half of the squash and garlic for a later use.
While squash and garlic are roasting, heat 1 tablespoon olive oil over medium heat. Add the onions and a pinch of sugar, and cook until caramelized, about 10 minutes.
In a food processor, pulse the peeled squash, peeled roasted garlic, Parmesan cheese and caramelized onions until smooth.