Tilapia with Butternut Squash And Pasta

I have been having much fun turning any roasted 

vegetable into soup.

Well guess what?

That soup thinned with a bit of pasta water becomes 

a sauce!

I give you roasted butternut squash for your consideration.

I just caramelized some cubed squash along with some

onion in a pan, added some garlic and thyme, chicken broth

and a splash of white wine, simmered it, pureed it,

thinned it with a hit of pasta water and

presto,

change-o, 

pasta sauce!

The tilapia is my standard, olive oil, salt, pepper,

broiler on low for 10 minutes. 

It just adapts itself to whatever sauce I plop on top.

The pasta is Campanelle. 

Mike and I both thought it was great for "capturing"

the sauce.

The reason for this little experiment was a recipe

I had a while back that called for less than one whole

butternut squash. I had taken the remainder of the squash, pealed it, 

cubed it, laid it out on a cookie sheet

and froze it then stored it in a ziploc bag

until inspiration could hit.

And it did!