Butternut Parmesan Pasta! Pasta served with a sauce of roasted butternut squash, shallots, cream, and Parmesan cheese.
One of the perfect issues about fall is the abundance of pumpkins and hardy winter squash. Ever marvel why winter squash is known as “winter” squash when it first makes its look within the fall?
Perhaps as a result of if saved in a cool place, they’ll final a number of months, nicely into winter.
Anyway, butternut squash is the queen of winter squashes. The style is so good, and so constant, that from what I perceive, most “canned pumpkin” that we use to make pumpkin pie is definitely made with quite a lot of pumpkin extra akin to butternut squash than to the pumpkins we use for jack-o-lanterns.
The ever fabulous Garrett came to visit not too long ago with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it.
We usually discover butternut squash within ravioli, why not on the surface?
It simply wanted to be thinned a bit with water, made savory with Parmesan, and brightened with some bitter cream and parsley.
The consequence was completely scrumptious; I ate the leftover sauce with a spoon straight out the fridge for days.
Pasta with Butternut Parmesan Sauce Recipe
This sauce will work with any pasta, however spaghetti is an particularly good pairing.
Be cautious while you lower the squash, winter squash are onerous! The finest option to do it safely is to slice a bit off of each ends so as to stand the squash upright with out it rolling. Then lower down the center. See the right way to lower and peel a butternut squash for visuals, although observe for this recipe you do not need to peel the squash earlier than roasting.
- 1 butternut squash weighing about 2 half kilos
- 1 pound pasta
- 1 tablespoon of olive oil
- 1/Three cup of chopped shallots or onions
- 1/four cup of packed, freshly grated Parmesan cheese
- 1/Three cup bitter cream or Greek yogurt
- 1/eight teaspoon of grated nutmeg
- 1 tablespoon of chopped parsley, for garnish
- 1 teaspoon salt (extra to style)
- Pepper to style
- Water as wanted to skinny the sauce, about 1 cup
1 Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the heart and seeds and discard them (or save the seeds and toast them).
Pour 1/four cup of water right into a baking dish and place the butternut squash halves lower aspect down.
Bake for 40 minutes or till a fork simply pierces the squash. Allow to chill for 10 minutes.
Scoop out the squash flesh from the skins and put right into a blender. Discard the skins.
2 Sauté the shallots within the olive oil over medium warmth in a small skillet till simply starting to brown, about 2-Three minutes.
Three Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/eight teaspoon nutmeg and mix till clean. Taste and add extra salt if wanted. If the sauce is just too thick, skinny it with just a little extra water.
four Add bitter cream and warmth till heat: Pour the sauce right into a small pot set over low warmth. Mix within the bitter cream and heat it by way of. Do not let the sauce boil.
5 Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for each 2 quarts of water). Set over excessive warmth to convey to a tough boil. Add the pasta and prepare dinner at a tough boil, uncovered till al dente.
6 Mix cooked pasta with sauce: When the pasta is prepared, drain and put it right into a bowl. Mix with just a little of the sauce and serve. Add a dollop of extra sauce and a few parsley proper while you convey it to the desk.
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