Fall is upon us and it’s time to start warming up with winter squash! Red kuris are one of the most versatile and underrated winter squash out there. Here’s how to use one to make a thick but creamy sauce for pasta that resembles alfredo without the dairy.
- 2 tbsp olive oil, divided
- 1/2-1 tbsp ground sage
- 1 2-lb red kuri squash
- 2 cups vegetable broth
- 1 lb linguine or other pasta
- 1 yellow onion
- 3 garlic cloves
- 1/4 tsp red pepper flakes (or more, to taste)
- dash each: cumin, nutmeg, clove, salt, pepper
- optional: 1/4 cup nutritional yeast (for a cheesy flavor) or 1 c marinara sauce for added acidity and a thinner sauce
- Preheat oven to 425 degrees. Peel and chop red kuri squash into 1-inch pieces, toss in 1 tbsp olive oil, and roast in oven for 30 minutes or until soft and a little brown on the edges.
- While squash is roasting, chop onion and dice garlic. Sauté onion and garlic in a sauce pan with remaining 1 tbsp olive oil for 5-7 minutes or until onion is translucent and garlic is lightly browned.
- When squash is finished roasting, puree with onion, garlic, sage, vegetable broth, dry spices, and nutritional yeast or marinara, if using.
- Cook pasta according to package directions and drain. Toss with red kuri sauce and enjoy!