Creamy Butternut Squash Pasta

配料

medium butternut squash peeled and cut into 2-inch cubes (about 4 cups once cubed)

2 shallots halved

4 cloves garlic peeled

2 tablespoons olive oil

1.5 cups chicken stock

1 lb spaghetti

½ cup heavy cream

Pinch of ground nutmeg or a pinch of Tuscan Dalkin&Co seasoning

Kosher salt and freshly cracked black pepper

步骤

On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, garlic and drizzle with olive oil and season with salt and pepper. Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender.

While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid.

Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock. Blend until smooth. Add the cream, seasonings and reserved cooking liquid and continue to blender. Once smooth, taste and adjust seasoning as needed. Transfer the liquid to a medium pot and keep over low heat to keep warm.

Add a few large spoonful’s of the sauce to the pasta and toss to combine. Continuing adding sauce until it’s as saucy as you want. Serve with pecorino, herbs and freshly cracked black pepper. If you want it a bit brighter, stir in a squeeze of lemon juice.