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Creamy Kuri Squash Pasta Sauce

October 2, 2010 by Nancy Lopez-McHugh 33 Comments

Plate; white; spaghetti; pasta; cooked; Squash sauce; creamy; sauce; yellow; orange; green; basil; horizontal; food; organic; healthy; recipe; Italian; Fusion food; cuisine; beige; cloth; parmesan; cheese

Hello my name is Nancy and I am an addict…… OK not that kind of addict. I am a kuri squash addict, well at least until they are in season. These magical orange winter squash(or is it squashes for plural?) taste so good that they have turned me into an addict. Well at least I am able to admit my addiction, which is the first step in recovery right? hmm.

I can’t tell you how glad I am that they are being sold in virtually all of the food stores and produce shops around my neighborhood. I like to be adventurous and try different foods, even if the adventures don’t always turn out great (please see previous post.) The kuri squash left me happily surprised, both the look and taste. The taste was just so indescribably good to me, so delicate and lightly nutty at the same time, even just out of the oven on it’s own I couldn’t stop eating it. I also roasted the seeds as I typically do when I prepare pumpkin. But the seeds I’m not such a fan of, the shells were about twice as thick as normal pumpkin seeds. The taste was good they were just too hard on the teeth and jaw, so we ended up just throwing them out. Has anyone else had the same experience with the seeds, or is it just the ones I bought?
Over the past couple of weeks I have been making several dishes and baked goodies with this squash. But I bought 4 and there are only 2 of us so you can imagine that is just too much squash, well not for me. I roasted and froze the extra to use as I wanted in meals, and I think to my husband’s delight there is only a small amount left. Every time he mentions having something for dinner I’m saying oh yeah that would go great with the squash, pobresito ( In Spanish it means you poor thing, ito is male and ita is female). So one of the ideas that popped in my head was making a pasta sauce, I know many people use butternut squash to make sauce with, so why not kuri squash pasta sauce. ( Speaking of sauce please see my note at the end of this post.) I couldn’t decide which type of pasta to serve it with so I made two, tricolor Fusilli and Spaghetti. It tasted good with both, but I think we both agreed the spaghetti was the better tasting of the two. I would also recommend it with Ravioli or Tortellini pastas, maybe even better suited than the ones I had at hand.

Plate; white; spaghetti; pasta; cooked; Squash sauce; creamy; sauce; yellow; orange; green; basil; horizontal; food; organic; healthy; recipe; Italian; Fusion food; cuisine; beige; cloth;parmesan; cheese

Ingredients:
yields 4 servings

2 cups (500 grams) cooked mashed red kuri squash
1 cup (8oz or 200 ml) 12% fat cream
3/4 cups water
1 small yellow onion,finely chopped
4 garlic cloves, minced
2 tbsp. grated Parmesan cheese
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1 tbsp. butter

1. Melt the butter in a sauce pan then add the finely chopped onion and saute until translucent. Next add the garlic and cook for 2 minutes while stirring to prevent burning. Add the salt, white pepper, thyme, oregano and basil to the saucepan and stir well, then add the mashed squash and stir until all ingredients are well incorporated. Slowly pour the water into the saucepan while stirring. Stir until the ingredients have completely combined well, then slowly pour the cream into the saucepan. Again stir until all ingredients are well incorporated.
2. Turn heat to low and simmer for 10 minutes or until ready to serve. Right before serving add the grated Parmesan to the sauce pan and stir well. While the sauce is simmering boil and drain the pasta of your choice. You can either pour sauce over the cooked pasta and stir to combine or just scoop some sauce over the pasta of your choice.

Serve with baguette or Italian bread, butter and Parmesan cheese.

Plate; white; tricolor Fusilli; fusilli; pasta; cooked; Squash sauce; sauce; yellow; orange; green; basil; horizontal; food; organic; healthy; recipe; Italian; Fusion food; cuisine
Tricolore Fusilli Pasta with Creamy Kuri Squash Sauce or
Spaghetti Pasta with Creamy Kuri Squash Sauce

Just looking at these is making me want more, good thing there were leftovers.

I would also like to thank Food Pr. Specialists Sauce Communications for sponsoring this post. If I could please ask you to help me thank them by visiting their site, http://www.saucecommunications.com/sauce-pr/

Filed Under: European, Noodles/Pasta, Vegan/Vegetarian

« The Mystery Canned Meat and Corn Beef Hash
Fresh Figs with Prosciutto and Spiced Balsamic Glaze »

Comments

  1. the wicked noodle says

    October 3, 2010 at 14:50

    This looks sooo delish!!

    Reply
  2. Dimah says

    October 3, 2010 at 16:36

    That sounds very tasty!

    Reply
  3. Roxan says

    October 3, 2010 at 18:45

    Ooh, I've never heard of these squash before, but your dishes look delicious! I'll have to keep my eyes out for them. Thanks, Nancy!

    Reply
  4. Torviewtoronto says

    October 3, 2010 at 19:22

    beautiful presentation
    check out the event in my site

    Reply
  5. alison says

    October 3, 2010 at 19:28

    beautiful and tasty!

    Reply
  6. Elisabeth says

    October 3, 2010 at 20:34

    I can only imagine how awesome this squash would taste. Such a shame that we cannot get this in our area, in S. Florida…at least, I don't think so. Your recipe great, and photos are beautiful. Perhaps, I could try this with a different kind of squash!

    Reply
  7. Stella says

    October 3, 2010 at 21:15

    Nancy, this looks awesome! Plus, it's like a vegetarian's dream pasta dish. Really, it is! I want a plate now, but I wonder if I can get that type of squash. Is it like butternut?

    Reply
  8. Sommer J says

    October 4, 2010 at 00:26

    THANK YOU for posting this! You have inspired me big time with this dish! My son will tear into this if I add some cheddar cheese ;) I can not wait to try this sauce. Kuri squash is all over the place here, too. Your husband will be missing the squash when they're out of season!

    Reply
  9. Claudia says

    October 4, 2010 at 00:41

    I wonder if I could find this – that is so inviting and perfect for fall. I could become an addict, too…

    Reply
  10. Magic of Spice says

    October 4, 2010 at 04:14

    I am not familiar with the squash…but I can say that these dishes are exceptional :) I will pop over to the sponsor site too :)

    Reply
  11. Brie: Le Grand Fromage says

    October 4, 2010 at 04:15

    oh, how delicious! perfect for welcoming the autumn weather. looks fantastic!

    Reply
  12. Ijeoma says

    October 4, 2010 at 04:19

    That looks delicious! I'm vegan but it looks like a pretty easy recipe to convert and I just happen to have a giant squash in my pantry (actually, I don't have a pantry – it's sitting on my microwave, but doesn't “pantry” sound more adult?). Thanks for sharing!

    Reply
  13. Cherine says

    October 4, 2010 at 07:01

    This looks really appetizing!

    Reply
  14. Itzi says

    October 4, 2010 at 07:22

    I love that color.
    Looks great.

    Oceans of love ;)

    Reply
  15. fromBAtoParis says

    October 4, 2010 at 08:00

    I though of you Friday, when I met an Arg girl coming to Paris after living in Prague for three years !! Your dish looks incredible !! I would love to have this tonight!!

    Reply
  16. penny aka jeroxie says

    October 4, 2010 at 11:41

    beautiful squash! and lovely recipes from you.

    Reply
  17. Conor @ Hold the Beef says

    October 4, 2010 at 13:48

    Haven't come across this squash before, but I love what you've done with it. I guess it's only a matter of time before you cover every possible single use for it thought right? ;)

    Reply
  18. Treat and Trick says

    October 4, 2010 at 14:45

    Great presentation and looks so creamy and delicious…

    Reply
  19. Cajun Chef Ryan says

    October 4, 2010 at 15:55

    Umm, wow, I am in squash heaven now! Hungry now too!

    Bon appetit!
    CCR
    =:~)

    Reply
  20. Karen says

    October 4, 2010 at 18:12

    What a gorgeous sauce…I love the color. Looks nice and thick and creamy…perfect for Fall!

    Reply
  21. Simply Life says

    October 4, 2010 at 23:20

    Ooh this looks SO good and like the perfect fall meal!

    Reply
  22. Iron Chef Shellie says

    October 5, 2010 at 10:50

    looks so amazing!!

    Reply
  23. She's Cookin' says

    October 5, 2010 at 16:44

    I'll have to look for kuri squash in the markets here! Everything you've done with it looks fabulously creamy and comforting – and we're finally getting some fall weather here, Yay!

    Reply
  24. Elin says

    October 6, 2010 at 01:22

    Hi Nancy…this kuri squash pasta sauce looks great for the pasta . I have to look for this kuri squash in the supermart first. I have not seen this kuri squash being sold in our supermart :(

    Reply
  25. Jackie at Phamfatale.com says

    October 6, 2010 at 01:54

    Very creative! Ans this sauce is so much healthier than the regular creamy, cheesy sauce. Love it!

    Reply
  26. 5 Star Foodie says

    October 6, 2010 at 03:50

    I've never had kuri squash before, must look for it! The sauce sounds so good!

    Reply
  27. jd says

    October 7, 2010 at 06:01

    Kuri squash? Your yummy photos definitely have me intrigued!

    Reply
  28. Spicie Foodie says

    October 13, 2010 at 14:04

    Thank you all for your comments. Hope you can try the squash, don't miss out on the tasty fall flavor.

    Reply
  29. mary says

    October 16, 2011 at 02:13

    I saw the recipes for kuri squash and I don’t think I have ever seen them. I went to the grocery store and they had them :) so I brought one and am looking forward to trying it.

    Reply
    • Spicie Foodie says

      October 16, 2011 at 12:58

      Good and have fun with it, I’m sure you’ll love it.

      Reply
  30. Anastasia@healthymamainfo.com says

    October 20, 2011 at 16:03

    This looks so tempting! Thanks for sharing!

    Reply
    • Spicie Foodie says

      October 20, 2011 at 19:54

      Thank you!

      Reply

Trackbacks

  1. Roasted Pumpkin and Patty Pan Stew says:
    October 13, 2011 at 19:57

    […] autumn, pumpkins and squash! Perhaps some of you may remember from last year that I developed an addiction towards Kuri (Hokaido) squash? Yes, No? Let me tell you when I finally ran out of my stash in early spring I didn’t think […]

    Reply

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