It was a rollercoaster of a week.
On Friday, I shipped my huge bundle of book edits back to New York. A definite high point this year. Strangely, I enjoyed the meticulous process of sifting through each chapter line by line. By the time I finished almost every page was scribbled with red ink and I squeezed in a few photo re-shoots too. I lived and breathed that document day and night, as you might have guessed from my blog absence. After a few curse words at the Staples print & copy centre (never underestimate how many times a multi-thousand dollar printer will jam…), I even printed my own copy should anything happen to the one in the mail. You will not get me this time, postal service!
Naturally, I went straight to the grocery store and bought some cheesy kale chips and a dark chocolate bar to celebrate. Living. it. up.
If that wasn’t exciting enough, we found the house of our dreams last week. We’ve been looking for almost a year now. It almost felt too good to be true and I barely slept all week. This house has everything on our list with several renovation projects for us to tackle in the future. Everything felt like it was falling into place after a challenging year. We’ve been dealing with some rental issues lately and we’re just ready to move on and settle down. Plant roots. Build another vegetable garden. Storage space! This house was the one, we were certain. I’m a bit superstitious, so I didn’t even tell my family about it because I didn’t want to jinx it.
Well.
We lost the house. It was scooped up by a higher bidder. Nothing new in this hot housing market, but it’s still tough to swallow when you get your heart set on something. We had already spent a few days planning and preparing ourselves for a quick move, taking measurements, dreaming, the whole shebang, and then it was all over just like that. I went from cloud nine to feeling rejected and defeated all within a few hours. Back to square one.
I tried to cheer us up by playing the “let’s list all the things we don’t like about the house” game. A solid effort, but we weren’t fooling anybody. Love is blind.
This dish, on the other hand, was just what we needed – a hug in a bowl, and a reminder that time heals all wounds. So what if I burned the broccoli to a crisp and overcooked the pasta. It was still major comfort food when nothing else seemed to help. Plus, I discovered that over-cooked crispy broccoli tastes a lot like kale chips. Yes, I ate every one straight off the pan. Weird, but good.
In the end, I realized that nothing good ever comes out of a full moon eclipse, especially if you happen to be pms-ing. Unless of course this meal is the end result. Then it’s not a total loss.
Onward and upward, keep the faith, may better things come to those who wait, and all that cliché jazz… :)
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Smoky Butternut Squash Sauce with Pasta and Greens
Yield
4-6
Prep time
Cook time
Total time
This recipe is adapted from my Butternut Squash Mac and Cheeze recipe from 2011. While the former version is a huge hit on the blog, some of you didn't like how sweet the sauce is. I've been playing around with this recipe every time I make it. This version I'm sharing today is still quite sweet thanks to the butternut squash and cashews, but I've tried to balance it out better with some smoky seasonings like liquid smoke, chili powder, smoked paprika, and some hot sauce for a kick and more depth of flavour. It's a big hit in this house. Feel free to adjust the various seasonings to taste. This sauce is also great heated up and poured over roasted vegetables and brown rice. Use it any way you see fit! I think you'll be surprised by how creamy and satisfying it is all without a lick of butter or oil.
Ingredients
- 1/4 cup raw cashews, soaked
- 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
- 3/4 cup water
- 2 garlic cloves
- 2 tablespoons nutritional yeast (optional, but recommended)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 teaspoon fine grain sea salt, or to taste
- 1/8 teaspoon liquid smoke
- hot sauce, to taste
- 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
- roasted broccoli or sauteed kale leaves, to stir into pasta
Directions
- Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use.
- Preheat oven to 425°F and line a baking sheet with parchment paper. See note about prepping squash below. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
- Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
- Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or sauté those too.
- Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
- Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It's great poured on roasted vegetables too!
Tip:
Time saver: You can also simply slice the squash in half, remove seeds, and roast the two halves rather than chopping the squash up. The butternut squash sauce makes 2.75 cups.
Nutrition Information
(click to expand)
Can you believe I made an adapted version of your original recipe this weekend and just finished it off last night? Crazy coincidence!
For the commenter who asked about a food processor; that is what I use and the sauce still tastes fantastic but like Angela said, it doesn’t get as smooth.
Sorry about the house Angela, I’ve been there and know how heartbreaking of a feeling it is. Hopefully you will find a house that is even more perfect soon!
This recipe looks delish!
Sorry to hear about the house, it just means that something better is coming and when it does you’ll say “and we thought the other house was the one!”.
I noticed you have a Nutritional Info link below your recipe but it doesn’t work. Is it supposed to? I’d be interested in the details if you have them. Thanks!
Hey Vanessa, Sorry about that – it’s a bug. The nutritional info link shouldn’t be there. We’ll take care of it!
Sorry you lost the house. Eventually you’ll find something even better :)
I am new to your blog… and love it by the way. I am researching and reading everything I can find on healthy ways of eating and this recipe looks amazing. I LOVE butternut squash. One question…. why do you always soak the nuts before using?
Thanks…. and good luck house hunting.
Cat
Hey Cathy, Great question! In a “nutshell” (hehe), soaking the nuts helps them digest better. It also softens the nuts and makes them easier to puree in a sauce. Hope this helps!
Sorry about the house :( We are just dipping our toes into home-buying now and it’s already tough…this market is ridiculous! But that squash sauce does look like a good antidote to dissapointment, yum!
So sorry to hear about the house. That’s a tough blow. As a couple who are starting to explore the Toronto housing market, my boyfriend and I can identify with you and Eric.
As a vegetarian with a tree nut allergy, I was wondering if you have any suggestions for substitutions for nuts in your recipes. So many of them have nuts (totally understandable), and I’m wondering if you have any tips for modifying. Are the cashews essential for the flavour of this recipe? Thanks so much.
P.S. If you’re looking for new recipe challenges, I’d love to see snack/energy bar ideas that can be made without nuts.
Hey Lindsay, The cashews are totally optional here – I should put that into the recipe. It’s still quite tasty without them! Let me know if you try it out.
Good luck with your house hunt…it’s not easy!!
This looks great! I’ve always been a bit intimidated by liquid smoke, but after seeing this I’ll have to try it :)
This looks great, Angela! I make a similar one with sweet potato. The smokey flavor is a great idea. So sorry to hear about your house! Don’t worry though, some day you might come to find that not buying that house was a lucky break. That’s what happened with Todd and me! :) Cheers!
Yup, the perfect Fall dinner in my opinion! I can’t wait to make this one next week ;) This week I’m making your Roasted Tomato Basil Pesto, which is one of my favorite recipes of yours!
I always add a little tamari to my macaroni and cheese. It adds seasoning and a savory flavor. It’d be great in this! I’ll have to try this recipe.
Good luck on your house hunting, we are right in the middle of that too.
That looks so amazing, but I can’t access the nutrition info. :-( Could you check the link?? I’d love to make it but I’m following Weight Watchers and need to do the ever-important point calculation!
Wow, this looks so delicious! I just happened upon your blog today and I love all of your pictures, can’t wait to read more!
Made it last night, it tasted great! For lunch today, just reheated it and added some veggie broth to thin it out a tad and enjoyed it as soup!
Sorry about the house! Know that feeling as we keep getting out bidded too! This looks awesome – can’t wait to try as my husband can’t have dairy. I am so anxious to get your cookbook – keep us posted! Comes out March – correct? Thank you so much!
I always read your blog, but never comment, this recipe looks good.
I just made spag squash, acorn squash is on the counter, and next time at the store I will get butternut. Hang in with the house hunting K~
Thanks for your comment – hope you enjoy the recipe if you try it!
I don’t know why, but I’ll try anything that has shell pasta in it. This recipe looks great. Great photographs too.
Wishing you the best! And hopefully a more relaxing week! Congratulations on finishing those book edits :)
I’m really sorry you didn’t get the house. :( House hunting is tough. I’m sure you’ll find something wonderful when the time is right, though. Until then, many hugs and rock on with your cookbook. I am so excited to buy it! You’re such a wonderful chef; my boyfriend and I have never been disappointed with your recipes. :)
In the meantime… holy cow, I am drooling all over my keyboard. We are totally having this for dinner tomorrow night. Thanks again!
My daughter has a severe allergy to cashews. Could I use almonds in place of the cashews? If so, what almonds would you use? Thanks!
Hey Suzanne, The recipes can be made without the cashews – it’s still very tasty. I’m not sure if almonds would work flavour-wise, but if you try it out let me know. I would use raw almonds and soak them overnight as they are quite firm otherwise. good luck!