Gourds with Mackenzie

A few weeks ago (I know, I'm super behind), I visited Kenzie, one of the lovely ladies that I lived with this summer.  We spent the afternoon chatting, laughing, and cooking.  I'm sure that we caused quite a ruckus.  It was wonderful.

I don't have a picture of my gorgeous, curly-haired comrade (because I'm a forgetful fool) but I hope you enjoy the details of our afternoon spent in her airy apartment.  We made a sauce with some butternut squash and ladled it over some spinach pasta.  I don't have an exact recipe (I tend to eyeball things and do trials by taste) but here's my best guess at what went into the dish (below the last picture).

Ingredients

butternut squash (1 gourd)

minced garlic (about 2 cloves)

salt (to taste)

parmesan cheese (to taste)

milk (1/2 cup)

butter (1/4 cup)

olive oil (1 tbsp)

whatever pasta you like

(takes about 30 minutes altogether- but remember, I'm guessing!)

1. Fill a pot to about 4-6 cups of water.  Salt the water liberally.
2. While you wait for the water to boil, peel your squash and cut it into about 1-inch cubes (if you want them to cook faster, then cut the squash into smaller cubes).  Let the squash boil for about 10-15 minutes or until it mashes fairly easily to your touch).  Because these gourds can be quite firm, this task can be pretty laborious and might take some longer than others so you might want to get this step started a little bit before you begin boiling the water if you suspect you'll need the time.
3. While the butternut squash is boiling, begin cooking the pasta.  Follow the instructions on the packaging of your selected pasta.
4.  When you suspect that the squash is under 5 minutes of being done, add olive oil to a deep pan on medium-high heat.  Add minced garlic and let roast for about 30 seconds (or until golden).
5. Add butter to pan and let melt.  While butter is melting, add drained squash to the pan.
6. Begin mashing squash with fork or whisk.  Slowly add milk (about 2 tbsp at a time) until you have your desired creamy consistency.
7. Add salt and parmesan cheese to taste
8. Put it all together and you got a tasty, vegetarian meal! 
9. Optional*: add basil or rosemary to garnish.  And if you want to play into the flavor of the squash, add a dash of cinnamon, cumin, or nutmeg to your sauce for a little depth!
10. Enjoy!