Squash Sauce with Buckwheat Noodles

Recipe from Louise Berndt for Northern Italian MFC Cooking Class

Pair this with a salad or seasonal cooked greens for a simple but satisfying meal.

You may use stock, heavy cream, or a combination to bring the squash to a sauce consistency. We like to start with stock to loosen the squash and add flavor, then add a small amount of heavy cream to add richness.

Ingredients

• buckwheat or whole wheat noodles

• butternut, honey nut or other moist, sweet squash

• grated ginger

• heavy cream, vegetable stock, chicken stock, or a combination of

• grated Parmesan or Grana Padana

• salt to taste

• pinch of nutmeg

• pinch of cayenne

Instructions 

Cut squash in half and place in a pan with the open side down. Put a little water in the pan, cover, and roast at 400°F until fork tender.

Scoop squash from shell and mash thoroughly in sauce pan. Add a little grated ginger. Add your liquid until you have a nice thick sauce. How much liquid you need depends on the dryness of the squash you happen to have. Gently heat, stirring occasionally, until the sauce is fully heated through.

Once the sauce is warmed through and the consistency you’d like, add cheese to taste, nutmeg, and a dash of cayenne pepper. Salt to taste. Keep warm over low heat.

Meanwhile, boil noodles in salted water until done. Drain. Place in serving bowl. Add sauce, mix well. Top with extra cheese if desired.