Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

Towards the beginning of 2020 I had some butternut, and I had some cheese, and I had some milk.  And I wanted to do something with them.  I WANTED to make something with sage because I thought that would be a good flavour combination but I didn’t have any sage… so I used curry powder instead.  And oh boy, and I’m glad I did!

Curried Butternut Cream Sauce with Pasta

Makes 1.75 cups. Takes approx. 1 hour

Ingredients:

• ½ butternut squash
• 2 Tbsp butter
• 2 Tbsp flour
• 1 chicken bouillon cube (optional)
• 1 ¼ – 1 ¾ cups milk
• 4 – 5 oz cheese of your choice (cheddar or jack cheeses work well)
• ¼ – 1 tsp curry powder (to taste)
• ½ garlic powder (to taste)

Instructions:

Prepare Butternut Squash

1. Cut a medium butternut squash and remove seeds
2. Bake ½ the butternut squash for approximately 45 minutes at 350 degrees F
3. Scoop butternut out and discard skin

Sauce

1. Prepare a roux by melting 2 Tbsp butter and combining with 2 Tbsp flour over low to medium heat
2. Reduce heat to low and incorporate 1 chicken bouillon cube (optional)
3. Whisk in 1 cup milk and allow mixture to come to a simmer
4. Whisk in an additional ¼ – ¾ cups milk until desired thickness
5. Mix in cooked butternut squash meat and fully incorporate into sauce
6. Melt in approximately 4-5 oz of cheese
7. Add ¼ – 1 tsp of curry powder (to taste)
8. Add ½ tsp garlic powder (to taste)

Serve over pasta of your choice

Source:

Original recipe by Emily Arnold