Butternut Squash & Sundried Tomatoes

1. 1

   Start the water for the Rigatoni - Add pasta/salt when boiling

2. 2

   Lightly coast the bottom of your pan with Olive Oil

3. 3

   Add the cubed Butternut Squash. (I do the work of cutting up a fresh guy but you can use any version you find, so long as it's not seasoned, (frozen, cubed and fresh off the veggie isle)

4. 4

   Add 2 cloves of chopped garlic

5. 5

   Add salt & pepper (use your own judgment as salt is a subjective ingredient. Rock Sea Salt is my fave!)

6. 6

   Saute until soft and blendable

7. 7

   Pour about a half of a cup of veggie stock to the pan when the squash begins to caramelize on the bottom; scrape the bits up so they make it into the blend.

8. 8

   Get out your food processor or blender! (I love this part for some silly reason)

9. 9

   Add half a cup of veggie stock to the processor, spoon in the squash and blend to a smooth creamy sauce texture.

10. 10

    Add the blended squash back to the pan and when the pasta is al dente scoop directly from the water into your squash pan. Keeping some of the starchy water will add an extra element to the sauce.

11. 11

    Coat the pasta completely with the sauce, add the sun dried tomatoes, *peas* and parmigiano. add as much parm as you'd like!

No additional tips available.