Ingredients
Method
- Boil the peeled/diced butternut squash in a large pot of salted water until softened, about 15 minutes. Also, cook prepared or frozen meatballs on a baking sheet in the oven while you prepare the sauce and pasta.
- Drain the butternut squash and allow to cool while you chop the garlic. Add the squash to a food processor and puree until smooth. You may have to add a little water and scrape down the sides.
- Heat 3-4 Tablespoons of olive oil in a pan. Add the chopped shallot or onion until carmelized and then add the minced garlic and heat for about 1 minute. Careful that the garlic does not burn. Start to cook pasta according to package directions.
- Add the butternut squash puree and one cup of water to the garlic oil. Add the 1/2 tsp of thyme (or basil, oregano or sage). Also add the 1/8 tsp of nutmeg. Stir to combine over low heat. Allow to simmer for about 3 minutes.
- When pasta is cooked, drain and plate. Add the meatballs on top. Pour butternut squash sauce on top. Garnish with roasted pecans, grated Parmesan cheese, and fresh basil leaves. Enjoy!
Notes
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