Cooked - Butternut Squash Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash Pasta

1.0

2 small Butternut Squash

1 Head of Garlic

1 Tsp Dry Oregano

1 Tbsp Paprika

4 Sprigs of Fresh Thyme

1 Sprig of Sage

Olive Oil

Your choice of Pasta

Salt & Pepper, to taste

1 Shallot, finely chopped

⅓ cup White Dry Wine

1 cup Heavy Cream

100g. Parmigiano Reggiano

Squash Puree: Bake butternut squash and garlic at 350 in the oven for 1 hour. Pre-season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil. Blend baked butter squash and garlic to create a smooth puree.
Flavor Base: Sauté the sage and set aside. Sauté chopped shallots in olive oil until translucent.
Deglaze and Simmer: Add a splash of white dry wine, allowing it to reduce slightly. Blend in the squash puree.Stir in oregano.
Creamy Pasta Sauce: Pour in heavy cream and bring the sauce to a gentle simmer. Season with salt and pepper.
Pasta Time: Cook your pasta al dente, drain, and mix it into the pumpkin sauce.
Final Touch: Serve with a generous sprinkle of Parmigiano Reggiano.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 124 weeks ago

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