INGREDIENTS:
1 butternut squash
1 broccoli crown (rinsed and coarsely chopped)
2 medium carrots (peeled & julienned (cut into thin strips))
1 medium onion (diced)
1-2 cloves garlic (minced)
3 Tbsp. Olive Oil
3 Tbsp. Flour
32oz vegetable broth
8oz shredded cheddar or Colby cheese
Salt & pepper to taste
SQUASH PREPARATION:
Wash & dry squash, then cut into 4 pieces (lay the squash on its side and cut in half; then place the halves cut side down and cut each in half again).
With a vegetable peeler, peel the outside skin from the squash. Scoop out the seeds, then cut each quarter into strips (about an inch wide).
Cut each strip into cubes (about an inch long).
Place cubed squash in a pot, cover with cool water, and place over medium heat. Bring to a boil. When water reaches a rolling boil, turn heat down and simmer for 25 minutes (or until squash is softened and fork-tender).
Drain squash in a colander and allow to cool to room temperature. Place cooked squash in a blender or food processer and puree. Measure ½ cup of puree for sauce and set aside.
Extra/left over puree will keep for 2 days in a sealed container in the refrigerator or can be frozen for later use. NOTE: For best results, if frozen, be sure to press/squeeze excess water out of thawed squash before using in recipes.
SAUCE PREPARATION:
Over medium-low heat, sauté diced onion and julienned carrots in olive oil, until soft and onions are translucent. Stir in minced garlic and continue sautéing for 1 minute. Add flour and stir until flour has been thoroughly mixed in and all oil is absorbed. Let cook for 1 minute without stirring.
Slowly stir in vegetable broth (broth should be room temperature or heated slightly), mixing thoroughly after each addition. The mixture should thicken after each incorporation of the broth.
After all vegetable broth has been incorporated into the flour mixture, stir in squash puree until thoroughly mixed. Season with salt & pepper and allow to come to a simmer, stirring intermittently to ensure the sauce does not stick or scorch.
When the sauce begins to simmer, stir in the broccoli and let simmer, stirring occasionally, for about 10 minutes, or until broccoli is tender.
Remove from heat and stir in cheese until melted. (This works best if you add the cheese a handful or so at a time.) Once all cheese is melted and well incorporated into sauce, pour it over 1 lb of cooked pasta of your choice. Mix until pasta is well coated.
*For creamy pasta, serve as soon as the pasta is coated in the sauce.
*For baked pasta, pour the coated pasta into a baking dish, add a little extra shredded cheese over the top of the pasta, and bake at 400 degrees for 10 minutes, or put under the broiler until cheese is bubbly & browned.
Enjoy!
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