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California walnuts

Butternut squash and walnut pasta sauce

1 medium onion, chopped
2 tablespoons olive oil
1 butternut squash, peeled and cut into small cubes (about 2 inches)
3/4 cup water
handful fresh chopped parsley
1/2 cup walnuts, roughly chopped plus extra for garnish
1/2 cup freshly grated parmesan plus additional for sprinkling

Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add parsley and walnuts and simmer a few minutes more. Just before you’re going to serve the sauce (I mixed it into the pasta), stir in the cheese. Serve, topping with additional walnut pieces, cheese and extra sprinkle of parsley if desired.

I loved this dish, though it was a bit underseasoned but the next day, with a big old glug of olive oil and some cracked black pepper and sea salt, it was perfect.  The slight sweetness of the walnuts worked well with the squash and it was a pretty spring dish.  Sadly our stash of walnuts is gone, but I will be on the lookout for more very soon!