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Butternut Squash Cavatelli

Butternut Squash Cavatelli

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Start by browning 2 tbsp butter in a small pan on medium heat, whisking constantly to avoid burning, until dark brown and reserved. This will develop a nutty flavor.

Cut 2 of the squash in half and place them face down on a sheet pan. Roast in the oven at 350 degrees F for 30 minutes or until soft. Remove squash from the oven and allow to cool.

Once the squash has cooled, scoop out the flesh with a spoon and discard the seeds and skin.

Using a blender, combine the squash, mascarpone and brown butter, and blend until smooth. Adjust seasoning with salt and pepper.

Peel the last butternut squash and small dice it, transferring to a rimmed sheet pan. Roast at 350 degrees F until soft, about 5 minutes.

In a small pan on high heat, heat up canola oil and place your sage leaves into the oil to quickly fry them.

Boil a large pot of water and add salt to taste. Place the cavatelli into the water and cook for 3 minutes (or according to instructions). Strain and set aside.

In a separate larger pan, heat up the diced roasted squash with 1 tbsp butter and 1 tbsp of water. Add the cavatelli to the pan and season with salt and pepper. Allow the water to cook out.

In a separate pot, heat puree to desired temperature.

To plate, using a spoon, take a scoop of the puree and place it in a circle on your plate. Add the pasta and diced squash on top of the puree, and garnish with pumpkin seeds or walnuts, fried sage leaves and vincotto (optional).

Watch the video: How to Prep Butternut Squash