This is a very easy sauce to make. The contrast between the sweetness of the squash and the onions and the sour taste of labneh or yogurt is (in my mind) pleasant. The texture is rich and creamy, yet the sauce is light (especially if you make the labneh with fat-free Greek yogurt).
- 1 Butternut squash
- 1 Large red onion (or two, depending on how many servings)
- Olive oil, as needed
- 1 cup of labneh or Greek yogurt, drained (figure on 3 cups of yogurt to obtain 1 cup of labneh)
- Salt, pepper, nutmeg
- 1/2 cup of cream (optional)
- 1 cup of pasta boiling water (after cooking the pasta in it)
Place the butternut in the oven on a cookie sheet (lined with foil), poke it with a knife in a few places and bake for 30 to 40 minutes at 350F until soft. Cool the squash, peel it and cut in dice (remove all the fibrous elements).
In the meantime, cut one large red onion in slices and brown in the skillet with a little oil. When the onion is almost caramelized (add a touch of sugar if you like), throw in the diced squash and saute a few minutes (season it with freshly grated nutmeg, salt and pepper).
At this point, add some labneh (or make some with Greek yogurt, if you are making this sauce ahead of time). Add some pasta cooking water, some cream, and simmer for a few minutes.
To make labneh: Place a sieve over a bowl. Line the sieve or colander (small holes) with paper towels; pour the yogurt over and let it drain overnight.
NOTE: You may end up with too much butternut for the sauce. Serve the rest separately with some butter or oil as a side dish.