Butternut squash pastaNovember 13th, 2008 | Written by jfolkmann | Topic: Main
Continuing our autumn trend we wrote down this recipe from a Giahotty (Giada De Laurentiis) TV show. We did change it a little bit by adding ricotta and taking out the shrimp from the original recipe. If you don’t want it to be too heavy add a little more milk to the sauce. Very tasty, very comforting and a perfect meal for a cold winter evening.
- Preparation time
- Cooking time
- 1lb cubed butternut squash
- 1 cup chicken (or vegetable) stock
- 2 large garlic cloves – roughly chopped
- ½ – ¾ cup milk
- ¼ cup ricotta (a few tsp per plate)
- Generous handful of fresh basil – chopped
- Parmesan to taste
- Salt and pepper to taste
- Olive oil
- Pasta for 4 (rigatoni)
Put the pasta on to boil.
Saute squash in oil and season to taste, after approximately 5 minutes, add garlic. Once the squash has caramelized, add stock and cook until soft. Puree mixture and return to pan, add milk to desired consistency and simmer for 2-3 minutes. When ready to serve add cooked pasta, parmesan and basil to the sauce and stir. Top with a few tsp of ricotta and serve.