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Wednesday, December 29, 2010

Butternut squash with cheesy linguini

1-2 cups diced butternut squash
4 TBSP butter
1-2 TBSP minced Garlic
1 box linguine
4 oz (5-6 nice slices) triple cream havarti (or other such decadent smooth creamy cheese)
1/2 cup milk
1 tsp salt

1. Melt 1-2 butter and saute garlic (use more or less garlic as you like)
2. Saute butternut squash in garlic butter sauce approximately 5-6 mins, or until squash is just tender -- don't overcook. Will take less/more time depending on the size of the dice.

Meanwhile, boil water and prepare linguini. Drain noodles. Toss noodles with remaining butter. Take cheese and cut into smaller slices/dices. Toss noodles with cheese and add milk as necessary until cheese/butter/milk is a nice creamy consistency. sprinkle salt on top of noodles.

Serve noodles with a healthy dollop of butternut squash saute on top (note: do not try to hide squash UNDER noodles, as a 2.75 yr old will likely NOT find 'buried treasure' as amusing as you do).

We ate this with country style pork ribs and green beans. DELICIOUS! and EASY!