Chris Long, Executive Chef for Second St. Restaurant shared this delicious recipe with all students during our November 2016 Healthy Lifestyles Week Chef Demonstrations, sponsored by the MES PTA Healthy Lifestyles Committee. The recipe appears below so you can try it at home.
Chef Chris (who is also a Matoaka dad!) has led our Healthy Lifestyles Week cooking demonstrations since 2009!
Here are a few of his other featured recipes:
Have a recipe you would like to share? Submit It Here to be featured on our website!
Butternut-Squash Pasta Sauce
PREP: 20 MINS
TOTAL TIME: 1 HOUR
- 1 medium butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 5 cloves garlic, smashed
- 1 cup half-and-half
- Pasta (such as cheese ravioli or any short pasta), for serving
- Toppings, such asgrated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks. In a Medium Sauce Pot, toss oil, Garlic & Squash in pot over medium heat until garlic starts to toast. Season generously with salt and pepper.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.