This recipe for noodles with squash is a classic that is particularly popular in my family in autumn. I still remember my grandma who always cooked a huge pot of it when the squashes were ripe in the garden. She didn't use a Thermomix®, but the taste was always unmistakable: warm, spicy and simply cozy. The star of this dish is of course the squash. Whether butternut or Hokkaido is a matter of taste. The butternut squash has a slightly sweeter, nuttier flavor and a finer texture, while the Hokkaido tastes a bit more earthy and has a firmer consistency. It is important that the squash is ripe, because then it develops its full aroma. The onion forms the aromatic base for the sauce and provides a slight spiciness. Oil serves as a flavor carrier and helps to sauté the onion. The vegetable broth provides the necessary liquid and seasoning. Salt, pepper, nutmeg and thyme are the classic spices that enhance the squash flavor. Nutmeg adds a warm, slightly sweet note, while thyme adds an autumnal spice. The cream makes the sauce creamy and full-bodied. Parmesan, freshly grated, rounds off the dish and provides a salty, spicy note. When preparing in the Thermomix®, it is important not to chop the onion too finely, otherwise it can burn. The temperature when sautéing should not be too high so that the onion does not turn brown. The squash cubes should be about the same size so that they cook evenly. When cooking the squash, the reverse is important so that the squash pieces are not crushed. The cream should only be added shortly before the end of the cooking time so that it does not curdle. Tasting is the be-all and end-all! Here you can add some salt, pepper, nutmeg or chili to taste. For a vegetarian option, you can use vegetable cream instead of cream. For a vegan version, you can replace the cream with cashew cream or soy cream and omit the Parmesan or replace it with vegan Parmesan. If you like it a little spicier, you can add a pinch of chili or some smoked paprika powder. Fresh herbs such as sage or rosemary also go perfectly with this dish. Serve the noodles with squash sauce warm with freshly grated Parmesan. This goes well with a green salad or a lamb's lettuce with a light vinegar-oil dressing. A glass of dry white wine rounds off the dish. Leftovers of the squash sauce can be stored in the refrigerator and reheated the next day. The sauce can also be prepared well in advance and then mixed with the noodles shortly before serving. This gives you a quick, tasty and healthy lunch or dinner.

Noodles with Butternut Squash or Hokkaido Squash

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Description

Ingredients (11 ingredients)

Preparation (9 steps)

Chop onion

Sauté onion

Prepare and add squash

Add vegetable broth and spices

Cook squash

Add cream

Season sauce

Stir in noodles

Serve

Finished cooking? Great! 🎉

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