Recipe Swap

1) 2½ lbs. about butternut squash

1 lb. pasta

1 T. olive oil

Butter

1 onion small

1/2 c. romano cheese

1/3 c. sour cream or use half n half or cream

Garlic granular to UR taste

Little sweet basil in place or with nutmeg or both

1 T. parsley chopped garnish

Salt ñ pepper
to taste

Chicken broth or Water as needed to thin sauce- about 1 cup

Bake 40 minutes or until a fork easily pierces squash. Allow to cool 10 minutes. Scoop out cooked squash from skins -place into a blender. Discard the skins. Blend till smooth

Melt with butter- olive oil  ñ add onion-  garlic- salt ñ pepper to taste-over medium high heat in a small skillet until just beginning to brown- about 3-4 minutes. Add onions to blender. Add 1 cup chicken broth or  water –romano cheese salt a salt - pepper ñ nutmeg if using ñ puree. Add little more chicken broth or water- add it. Pour t sauce into a small pot set over low heat. Mix in sour cream and warm it through. DO NOT  let sauce boil.

Broil water ñ salt –cook pasta till al dente. Mix pasta  with a little sauce ñ serve. Add a dollop of additional sauce ñ parsley right when you bring it to the table.

Note~ or make like a white sauce with flour – butter- oil ñ cream with romano cheese ñ add to the pureéd butternut with seasonings.