Come fall and I'm usually ready to eat my weight in butternut squash. Roasted, puréed, cubed into salads and pasta, baked into muffins and pastries — I just can't get enough. But as much as I love butternut, I hate prepping it; peeling and cutting through this hard squash is cumbersome. Well, we can say goodbye to that dreaded prep, because this is the easiet way to cook butternut squash that doesn't involve any peeling or cutting.
Parmesan Crusted Butternut Galette | 17 Insanely Delicious Ways To Cook Butternut Squash This Fall
This nice pasta sauce has no tomato. It relies on cooked butternut squash for sweetness and thickness. An Italian three-cheese blend is melted in at the end. It's perfect for serving with pasta, or slathering anywhere you'd use a tomato-based sauce.