Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com
Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com requires roughly 45 minutes from start to finish. For $1.29 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 19g of fat, and a total of 490 ca
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pound butternut squash weighing
- 8 ounces bow-tie pasta
- 1 tablespoon olive oil
- 1 cup shallots
- 0.5 cup parmesan cheese
- 0.5 cup heavy cream
- 0.125 teaspoon nutmeg
- 1 tablespoon parsley
- 2 teaspoons lemon juice
- 4 servings salt and pepper
- 4 servings water to the sauce
Instructions
- 1
Preheat the oven to 350F.
- 2
Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
- 3
Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.
- 4
Bake for 40 minutes or until a fork easily pierces the squash.
- 5
Allow to cool for 10 minutes.
- 6
Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).
- 7
Discard the skins.
- 8
Fill a pot with water
- 9
and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.
- 10
Add the pasta and cook at a hard boil, uncovered until al dente.
- 11
While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.
- 12
Add the shallots and saut until soft and translucent, about 5 minutes.
- 13
Add the butternut squash pure and c
- 14
ook for about a minute, mixing it in with the shallots.
- 15
Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
- 16
Stir in the Parmesan.
- 17
Add the nutmeg, salt and pepper.
- 18
Add water (or chicken stock) to thin to the consistency you want.
- 19
Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
- 20
Check pasta. When ready (al dente) drain and plate.
- 21
Pour the sauce over the pasta.
- 22
Garnish with a little extra parsley and Parmesan.
- 23
Serve immediately.
- 24
Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.