Butternut Creamy Pasta (Print Version)
# Ingredients:
01 -
350 g of pasta (use your favorite spaghetti)
→ For the butternut squash purée
02 -
1 small butternut squash (around 600 g)
03 -
1 chopped onion
04 -
2 cloves of garlic, mashed
05 -
A few sage leaves (3 or 4)
06 -
2 cl of dry white wine
07 -
1 vegetable stock cube
08 -
Olive oil
09 -
50 ml of heavy cream
10 -
80 g of grated pecorino cheese
11 -
Ground nutmeg (optional)
12 -
Toasted pumpkin seeds (optional)
13 -
Salt and pepper
# Instructions:
01 -
Peel and finely chop the onion. Heat it in a large pot with a tablespoon of olive oil, a couple of spoonfuls of water, and some sage leaves.
02 -
When the onions turn clear, mix in the crushed garlic. Then, pour in 2 cl of dry white wine, if you'd like, to deglaze.
03 -
Peel, seed, and chop the butternut squash into cubes. Add it to the pot with a cup of water (about 20 cl) and the vegetable stock cube. Cover the pot and cook for 20–30 minutes until the squash is soft.
04 -
While the squash is on the stove, boil the pasta following the packet instructions. Save about a cup of the cooking water before draining.
05 -
Once the squash is done, remove the sage. Stir in a small pinch of nutmeg, if using, then blend everything into a smooth purée. Season it with salt and pepper, add the heavy cream, and mix in half the grated pecorino.
06 -
Toss the cooked pasta with the butternut purée. Add a little of the saved pasta water for a smoother texture, if necessary.
07 -
Plate up the hot pasta. Sprinkle on the rest of the grated pecorino and, if you want, a few toasted pumpkin seeds for crunch.
# Notes:
01 -
The butternut squash gives this creamy, rich dish its smooth texture and mild sweetness.