This creamy, silky sauce from the kitchen of Wolff’s chef Chuck Smith makes a great pasta topping—or try it on homemade pizza!
- 1 large butternut squash
- 1 medium onion
- 2 cloves garlic
- ¼ cup grated Parmigiano Reggiano
- ¼ cup milk
- Extra virgin olive oil
- 2 Tbs butter
- salt & pepper
- Toasted & salted pumpkin seeds (optional)
- Peel the squash, cut in half and remove seeds, and chop into 1” cubes. Dice the onion.
- In a large pot, boil the squash and garlic in water until tender. Strain out with slotted spoon and transfer to a bowl. Reserve the cooking liquid.
- In a saucepan, saute the onion in olive oil. When tender and golden, add the cooked squash and garlic, plus the milk, butter, and Parmigiano Reggiano. Puree with an immersion blender (of if you don’t have one, transfer mixture to a regular blender.) Use the reserved liquid to thin out the sauce to desired consistency, and then season to taste with salt and pepper.
- Combine sauce with pasta, and top with grated parm and pumpkin seeds, if desired.