Updated: OK, I am posting this just in time for Thanksgiving day! This is seriously good and easy to make. I made this in about 20 minutes with squash that was already cooked. Of course, if you need to cook your squash it will take more time but you can also prepare it ahead of time to make life easier when you prepare this tasty dish. Also, pasta with butternut sauce is a cancer fighting recipe. Well mostly. 😀 Finally, if you play your cards right then you can make this a one pot meal. I did. Wait, that’s actually two if you count the pasta pot. 😀
You will need an immersion blender otherwise you will need to use a food processor or a stand up blender. Here is the immersion blender I use and love as well as the food processor. We don’t have a stand up blender because, between the immersion blender and the food processor, we really don’t need it. If you’re interested then you can either click on them or go to the stuff to get page under hardware. It brings you to the amazon page where you can read reviews… but we love them. If you don’t have an immersion blender then, basically, you will make the sauce in the blender cold and them put it in the pot to heat it up.
So here is the immersion blender.
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion wired Hand Blender with Attachments
Pasta with Butternut Sauce Is A Cancer Fighting Recipe
Anyway! I plan to make this with pumpkin next time. I think it will be just as good but any fall squash is probably a good choice. Especially the orange ones like butternut. It’s high in cancer fighting vitamins and beta-carotene. Here’s a quote from an article you may want to review about the health benefits of butternut squash. The article discusses a number of the anticancer properties of butternut squash.
Butternut squash is rich in dietary fiber, vitamin C, vitamin A and beta-carotene. According to the Centers for Disease Control and Prevention, people with a high intake of the nutrients provided by vegetables such as butternut squash may be less likely to develop a number of chronic diseases. Like other members of the winter squash family, including acorn, Hubbard and spaghetti squash, butternut squash is in season from early fall to late winter. Read More
One more quote and we’ll move along. Now you’re an expert on butternut squash. You always wanted to be one, didn’t ya?! 😀
It’s the combination of antioxidant and anti-inflammatory compounds in winter squash that have shown this food to have clear potential in the area of cancer prevention and cancer treatment. Prostate cancer is the cancer type that has been of greatest research interest in this regard, followed by colon cancer, breast cancer, and lung cancer. Read More
So, let’s get to some of the other ingredients because it’s obvious that winter squash, which is the lion’s share of this recipe, is really good for you. We will list the ingredients in detail but let’s look at the most interesting ones before we do.
In addition to our squash we have onions and a bit of nutmeg. Now, in case you didn’t know, onions and their cousins are all part of the allium family. Almost all of the veggies in the allium family are cancer fighters. Here’s a quote from an article on onions.
Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you’ll need to consume one onion serving per day (approximately 1/2 cup). Read More
At one point I had made a list of cancer fighting veggies. Onions are in there. It’s a pretty good list and if you eat some or all of these every week you will at least know that you are doing your best to eat right and fight your cancer. Read More
We also have a bit of nutmeg in the recipe. I don’t think we have enough nutmeg in the recipe to make a difference in your cancer fight but, it’s still good for you. Check out this quote.
Essential oil of nutmeg may help prevent or treat cancer by acting as an antioxidant and inhibiting formation of blood vessels that feed tumors, according to a study published in the April 2012 issue of the “Asian Pacific Journal of Tropical Medicine.” In the test tube and cell culture study, nutmeg inhibited oxidation of the essential fatty acid linoleic acid and significantly reduced new blood vessel growth. A study published in the April 2012 issue of the “Journal of Food Science” found that myristicin, a component of nutmeg essential oil, inhibited the growth of colon cancer cells. Read More
That’s right, nutmeg may have antiangiogenic properties. Antiangiogenesis is the process of stopping the formation of new blood vessels around tumors. You can read more about antiangiogenesis in a post I wrote a while back if you’re interested. Read More
So, our recipe is full of good stuff. There is some dairy in it that you can skip if you would like but it will make the sauce a bit less flavorful. I’m sure somebody can think of some substitutes. 😀 Overall, I think this is a good cancer fighting recipe and at worst it’s not unhealthy.
Pasta with Butternut Sauce Recipe
Roast 1 Butternut Squash as follows. If you have your own method then ignore mine. but, if not, here’s what I do. Throw the whole thing in the oven for about 50 minutes and bake at 375 F. Put it on a cookie sheet just in case it cracks open. Yes, a butternut squash has to die in our recipe but, toughen up, it will be worth it. Bake until fork tender. Let it cool and cut it in half. Scoop out the seeds and guts and then peel it. Finally, set it aside in a large bowl. It’s easier if you do this the day before. Especially, if you are cooking a turkey. 😀
OK, I’m going to be honest with you. I never measure anything unless I have to. 😀 So, these measurements are all for you. I didn’t weigh my squash, didn’t measure my olive oil or water. I put in a bunch of cheese until I liked it and did the same for the sour cream. But these are the estimates my wife made me write down for her sake. She says I cook too wild for her. 😛
- 1 normally sized butternut squash weighing about 2 1/2 pounds
- 1 pound pasta of your choice. We use tiny kid friendly pasta.
- 1 tablespoon of olive oil or as Jamie Oliver says, “a glug”.
- 1/3 cup of chopped onions or shallots….you choose
- 1/2 cup of packed, freshly grated Parmesan cheese
- 1/3 cup sour cream
- 1/8 teaspoon of grated nutmeg (be precise with this as this is a strong flavor)
- 4 or 5 sprigs of thyme – strip the leaves and throw out the twigs
- Salt and pepper to taste
- 1 cup of pasta water
Start your water for the pasta. It takes a while to get that water boiling and you want everything ready at about the same time. As soon the water is boiling drop in the pasta and cook it according to the directions on the box of the type you picked. Add a little salt to the water to give the pasta some flavor. We picked pipette pasta for David who is our 8 year old son.
OK, get a soup pot that’s large enough to work in and glug in your oil, a little salt and pepper and your onions. Saute them until they are fairly translucent and starting to brown. Then dump in everything except the sour cream and butter. Yes, this is so easy. OK, blend it until it’s saucy. 😀
Yeah, that’s it. 😀 ha ha ha!!! WARNING: DON’T BOIL THE SAUCE. It will ruin it. Just warm it up. Little bubbles are OK but keep stirring it so that it doesn’t stick to the bottom. As you are warming the sauce, add a bit of great tasting water to keep it saucy and not too thick. Not too much at once so that the sauce doesn’t become watery. I added about 1/2 of a cup. If you have room to steal the pasta water use that. When you’re happy add your sour cream and stir it in until it disappears.
When you’re pasta is ready pull out a cup or two of pasta water in a container and keep it to the side. Drain your pasta and then add it to the pot of sauce. Stir the pasta and sauce together until it covers all of the pasta and there is no sauce left in the bottom. Taste it and add Salt and pepper to taste.
Finally, serve in mugs or bowls and add a pat of butter into each serving. I put about 1 tablespoon in each serving. This moistens the whole shebang and makes the sauce smooth. I added a bit of pepper to the top but I like pepper. Serve with a nice bread and you are good to go! 😀
- This recipe is easy to double. Here’s how you do it. Double everything. 😀
- Try a risotto or other rice instead of pasta next time. Yummy. 😀
- If you need a bit of meat you can add a bit of chicken and it will be great.
- You can save extra sauce in a jar for other uses.
- Finally, this makes a great meal or a side. It’s up to you.
- More Recipes Here 🙂