Comments on: Creamy Butternut Squash Pasta

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Feb 2024 21:34:48 +0000

In reply to Mary.

Hi Mary, we haven’t tested this, so I can’t guarantee the results. However, if you’d like to use canned pumpkin here, this is what I would do:
– Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallots (diced), the garlic (minced), and a pinch of salt and cook until softened.
– Stir in 1 cup pumpkin puree and cook, stirring, for 2 to 3 minutes to warm it through.
– Proceed with the recipe as written, pureeing the sauce in a blender.
I hope this helps! Let us know if you try it!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Feb 2024 21:20:20 +0000

In reply to Julia. Hi Julia, so glad you loved it!

By: Mary

Mary — Wed, 07 Feb 2024 04:29:06 +0000

How I could replace the butternut squash with organic canned pumkin? I would like to know how to cook the pumkin puree with the other ingredients, included the shallots. Thank you!

By: Julia

Julia — Tue, 06 Feb 2024 08:04:16 +0000

Yum this was delcious! I accidently forgot the pasta water….but came out great anyway. Added some apple cider vinegar for tang.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 30 Jan 2024 18:49:55 +0000

In reply to Katie. Hi Katie, I'm so glad you enjoyed it!

By: Katie

Katie — Mon, 29 Jan 2024 17:42:33 +0000

Fairly easy to make and absolutely delicious! I will 100% be making this on the regular!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 19 Jan 2024 17:56:22 +0000

In reply to Lainey. Hi Lainey, I'm glad you enjoyed the pasta! It could be that your sage leaves were on the larger side—the size can of course vary. Like you said, next time I'd add the sage a little at a time until you find a balance you like. You can also skip it here if you prefer!

By: Lainey

Lainey — Thu, 18 Jan 2024 00:56:43 +0000

Jeanine,
I finally got around to making this recipe its been an intention for a long while. I had a butternut squash in the fridge and needed to use it up.
Followed the recipe as described and it came out great. I gave it 4 vs 5 star simply because I found it a bit too heavy on the sage for my taste. I used 10 fresh as suggested but for me that was too much. I spent some time trying to neutralize the flavour. I added some maple syrup 1-2 tsp, I am Canadian after all 😉 I added the full cup of pasta water, I added a bit more salt and pepper. I even sprinkled some fresh parmesan on top before serving it. The only other thing I also thought is maybe I over blended it in the Vitamix came to mind?

Next time I would gradually add the sage leaves and taste as I go. Or try dry 1/4 tsp at a time.

I haven’t had a turkey dinner in over 35 yrs as a vegetarian, but memories of that is what came to mind while I ate it. Maybe I’ve just never liked sage, I have to say I can’t think of many recipes where I’ve ever used it.

Best
Lainey.
Ps – I did have the steamed broccoli side, and for the leftovers I plan to add some toasted Panko on top for some added texture.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 15 Jan 2024 22:47:51 +0000

In reply to Claire Reynoso-Mazoy. I'm so glad you loved it!

By: Claire Reynoso-Mazoy

Claire Reynoso-Mazoy — Sat, 13 Jan 2024 19:21:48 +0000

This is probably the best non-dairy pasta sauce I’ve ever had. We absolutely love this recipe and have added it as one of our staples. Can’t recommend it enough!