RECIPE: TETSUKABUTO SQUASH PASTA SAUCE

Ingredients

• 1 medium tetsukabuto squash
• 2 tbsp oil (vegetable or olive oil)
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup vegetable or bone broth
• 1 cup milk, cream, or plant-based alternative
• Salt and pepper to taste
• Pasta of your choice (about 400g)
• Optional: 1 tsp nutmeg or cinnamon 

Instructions

1. Prepare the squash (stovetop option)
   • Peel the squash with a knife or vegetable peeler. Remove the seeds and cut the squash into small cubes.
   • Heat 1 tbsp of oil in a large pot or skillet over medium heat. Add the cubed squash and cook for 8-10 minutes, stirring occasionally, until it softens. Add a splash of water or broth to help it cook faster, if needed.
2. Cook the aromatics
   • In the same pot, push the squash to the side. Add the remaining oil and sauté the diced onion until soft, about 3 minutes.
   • Add garlic and cook for 1-2 minutes until fragrant.
3. Blend the sauce 
   • Add the broth and milk to the pot. Stir to combine.
   • Use a blender to puree the mixture or mash it manually until the texture becomes a creamy consistency.
4. Season and simmer 
   • Season with salt, pepper and nutmeg (if using)
   • Simmer on low heat for 5-10 minutes to thicken slightly.
5. Cook the pasta
   • Boil your pasta according to instructions. Reserve 1/2 cup of pasta water before draining.
6. Combine and serve
   • Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time.
   • Serve warm, topped with grated cheese, fresh herbs, or a drizzle of oil (if available)

Serving Suggestions: Add your choice of protein, vegetables or crusty bread.