Smoked Butternut Squash Sauce Recipe
Ingredients
One 2 lb butternut squash peeled - seeded and cubed
1 Tbsp vegetable oil
1 Small white onion, finely chopped
3-4 Cloves garlic, minced
1-1 ½ cups vegetable/chicken stock
1 Tsp cayenne
Salt & pepper
12 Oz of your favourite pasta
Preparation
Smoke cubes of squash on a perforated aluminum tray with maple bisquettes for 1 hour at 150-165°F
Heat oil in a pan and add squash, onion & garlic
Season with salt and pepper
Cook until onion is translucent, about 8 – 10 min
Add broth and bring to a boil, reduce heat and simmer
Simmer for about 15 minutes, or until squash is tender
Bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente
Allow the squash mixture to cool slightly and then blender with an immersion blender or in a blender until smooth
Season with cayenne, salt & pepper
Combine pasta with sauce (and any other ingredients you would like to add; I used asparagus, green onion & kale) and serve!
Maple
Wood
With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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