Orange Butternut Sauce For Pasta

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Vegetarian	Kerr	1	Servings

INGREDIENTS

1	t	Light oil with a dash of
		toasted sesame
		oil
2		Garlic cloves, bashed
		peeled and
		chopped
3	c	Chicken stock, use a
		vegetable
		stock if you prefer
		to make the dish
		completely
		vegetarian
2	lb	Butternut squash baked for
		50 minutes at
		350F to yield 3 cups of
		Pulp
1		6 inch piece rosemary
1	c	Frozen corn
1/4	t	Freshly ground black pepper
1	pn	Salt
1/4	t	Cumin
2	T	Cornflour mixed with 1/4cup
		unsweetened slurry
		orange juice
1/4	c	Strained yoghurt

INSTRUCTIONS

Heat the oil in a large saucepan over medium heat and fry the garlic
for 3 minutes. Stir in the stock, cooked butternut squash and  rosemary
and simmer for 15 minutes. Remove the rosemary and discard.  Stir in
the corn, pepper, salt, cumin and cornflour slurry and cook  for 3
minutes. Pour into a blender and puree until very smooth -  about 5
minutes.  To serve, just before serving, whisk in the yoghurt for a
sense of  added richness. Present immediately, tossed with your
favourite pasta  or refrigerate before adding the yoghurt and re-heat
later.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1599 Calories From Fat: 472 Total Fat: 53.2g Cholesterol: 22.1mg Sodium: 4231.5mg Potassium: 4218.4mg Carbohydrates: 258.2g Fiber: 39.2g Sugar: 37.6g Protein: 37.2g