Squashta: The new Pasta Sauce in town

Listen, I'm Italian. I know my sauces. I've enjoyed Classic Marinara to Vodka and Marsala all the way to Alfredo. However, something happened to me the other day that blew my frickin' mind. My lovely wife created this interesting pasta dish I had never tried before. She dubbed it "The Squashta Sauce". Put over any pasta of choice, you're in for a real Autumn treat. Buckle up this is going to happen fast.

Squashta: The New Pasta Sauce in Town.

Ingredients:

• ½ heavy cream

• ½ teaspoon salt

• ½ pepper

• ½ thyme

• ½ rosemary

• ¼ teaspoon red pepper flakes

• 1 pound cubed butternut squash

• 1 pound boxed pasta

Let's get after it.

***This recipe uses an Instapot to pressure cook the squash. If you don't have an Instapot or pressure cooker, you may cook the squash on stovetop or in the oven until soft***

1. Bring a pot of water to a boil and throw in some of your favorite pasta.

2. Grab your package of cubed squash and throw it in your Instapot.

3. Set the machine to "Pressure Cook" and set the timer for 4 minutes.

4. Allow the machine to do its thing and when the time is up, you can set the steam release handle to "pressure release" to hasten depressurization.

5. Once finished, take the squash out and put it in a blender or Ninja if you're fancy AF.

6. Add your Thyme, Rosemary, Salt, Pepper, Red Pepper Flakes and Heavy Cream to the Blender.

7. Blend for about 30 seconds or until it morphs into a beautiful yellow sauce.

8. Once your pasta is to your liking, remove from heat and drain.

9. Put pasta in a bowl and coat with your newfound Squashta sauce and add some basil or cilantro for a little color!

This serves four pretty equally! Adjust the measurements to how much pasta and squash you make! We'd love to know your thoughts. Let us know in the comments below! And while you're at it, check out some of our other mouthwatering seasonal recipes!