Roasted Squash Sauce and Pasta
Ingredients
- 16 oz. Pasta Lensi Fusilli
- 1 med butternut squash, about 2 lbs
- 2 Tbsp. extra virgin olive oil
- Salt and black pepper, to taste
- 2 cloves garlic, halved
- 1 1/2 cups vegetable stock, divided
- 1 Tbsp. butter
- 1 Tbsp. minced fresh sage
- Pinch crushed red pepper flakes
- 2 Tbsp. heavy whipping cream
- 2 Tbsp. minced fresh parsley
- Shredded Parmesan cheese
Pasta con salsa di zucca arrosto
Prep Time: 00:10 (hr/min)
Cook Time: 00:10 (hr/min)
Serves: 5-6
Directions
Preheat oven to 375° F. Line a 10 x 15-inch baking sheet with aluminum foil.
Using a large, heavy knife, cut off ends of squash. Peel using a vegetable peeler. Cut squash in half, remove and discard seeds. Cut squash into 1 1/2 to 2-inch cubes. Place squash in a mixing bowl, drizzle with oil and season with salt and pepper. Spread in a single layer on foil-lined baking sheet. Bake for about 40 minutes or until squash is very tender. Remove from oven and allow to cool slightly.
Cook pasta according to directions. Drain, reserving 1/4 cup pasta water.
Place squash in work bowl of food processor. Add garlic and 1 cup vegetable stock. Process until it forms a puree. Spoon puree into a saucepan. Stir in remaining vegetable stock, butter, sage and red pepper flakes. Heat over medium-high heat until mixture is hot. Reduce heat to low and simmer, uncovered, stirring occasionally, for about 15 to 20 minutes.
Blend cream into squash. Blend in reserved pasta water, 1 tablespoon at a time, until sauce is of desired consistency. Season with additional salt and pepper, if desired.
Toss pasta with sauce. Sprinkle with minced parsley and shredded Parmesan cheese. Mangiare bene.
Tip: Winter squash, including butternut, is hard and has a tough skin; use caution when cutting it. To make it easier to cut, pierce the squash, then microwave on High (100%) power for 1 to 2 minutes, then let it stand 2 to 3 minutes before cutting.
Fusilli