Butternut Squash Pasta Sauce & Probars | Wine | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Wine

Butternut Squash Pasta Sauce & Probars

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We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net.

City Weekly account executive Lia Pretorius is happy to share a squash recipe. She says, “I eat in a lot, so I don’t have a fabulous around-town tidbit to share, but here’s a recent quick concoction from my kitchen that went into the ‘keepers’ file. First, cut a butternut squash into quarters. Then, steam and then remove skin from the squash. Next, puree the squash in a blender or food processor. In a sauce pan over medium heat, sauté some minced shallots in olive oil for a couple of minutes. Add the pureed squash and thin to the consistency of a sauce with chicken or veggie stock (you can also substitute half of the stock with skim milk or cream). Add 2 teaspoons tahini to sauce. Toss with cooked whole grain pasta, a green veggie and/or cooked chicken. Season the squash mixture with salt and white pepper, to taste. Garnish with sesame seeds. Yum!”

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