John Myers
Ingredients for 2 servings:
- 400 g butternut squash
- 150 g sheep’s cheese, alternatively Gorgonzola
- ½ cup cream
- possibly water if needed
- 1 tbsp pine nuts
- 1 tsp thyme
- ½ chili pepper(s), alternatively pepper
- Salt
- olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
for every type of pasta
Peel the pumpkin and cut into small cubes. Sauté in olive oil over medium heat until softened. Meanwhile, briefly toast the pine nuts in an iron skillet without oil until lightly browned but not blackened. Set aside. When the pumpkin is almost falling apart, add the feta cheese and let it melt slowly. Add the cream and a little water, if desired, to make a creamy sauce. Season with chili pepper, thyme, and salt. Add the toasted pine nuts at the end. This sauce is a good alternative to tomato sauce for any type of pasta.
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