CSA Week 20
In the box this week:
- Broccoli
- Potatoes
- Head lettuce
- Apples
- Butternut Squash
- Sage
Creamy Winter Squash and Sage Pasta
- For the Creamy Squash Sage Sauce:
- 4 Tbsp butter
- 1 Tbsp minced fresh sage
- 3/4 cup half and half cream
- 1 cup pumpkin puree (about half of a small roasted pumpkin)
- 1/2 cup grated parmesan
- Salt and black pepper, to taste
- Grated nutmeg, to taste
- To make the sauce, mix the pumpkin purée and cream together using a blender or hand blender. In a large skillet, melt the butter and minced sage over low heat. Add the pumpkin and cream purée to the sage butter and stir. Bring to barely a simmer and turn off the heat. Add salt and pepper to taste. Place aside until pasta has been boiled.