Whether it is because there was a surplus of butternut squash in the freezer, or my frugal tendencies, or the preference for homemade over store bought, I was not going to purchase the butternut squash sauce I saw at Wegman’s. Most likely, the reason for not purchasing the jarred sauce is a combination of these reasons. Nevertheless, that did not mean I was not interested in the product.
A few days after seeing the jarred sauce, I did a bit of research, found a few recipes, and read a few blog postings. The recipes were simple and called (mostly) for ingredients in my pantry. I would make this sauce to see if the reviews were accurate. I love butternut squash soups and chowders and loved the butternut squash risotto someone had made for me, so I was anticipating another good experience.
The grocery-shopping trip for the ingredients required I pick up only two items: gnocchi and a shallot. Other than the shallot and fresh pasta, I had all the ingredients in my pantry and herb garden. The recipe I used as a guide (Tyler Florence’s from the Food TV Network) called for gnocchi and I opted to follow his lead, but will opt for another pasta shape in the future and will most likely use fresh pasta. This recipe is quick, easy, tasty, and calls for highly substitutable ingredients. My only adjustment was to add bacon to the recipe (one blog references using pancetta). Everything tastes better with bacon.