Recipes

Recipe: Spaghetti with roasted butternut squash

Recipe: Spaghetti with roasted butternut squash

Add roasted butternut squash to this summer pasta dish. Author: Béatrice Peltre

Recipes

Recipe: Spaghetti with roasted butternut squash

Béatrice Peltre, chef, food stylist and author of the new cookbook My French Family Kitchen shares her recipe for this tasty summer pasta dish.

 

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Ingredients

  • 1 3-lb organic butternut squash
  • 2 cloves garlic, minced and divided
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tsp ground coriander, divided
  • Sea salt and freshly ground black pepper to taste
  • 12 oz spaghetti
  • 1 large shallot, finely chopped
  • 1/2 cup whole-milk ricotta cheese
  • 1 cup fresh green peas
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh mint
  • Finely grated Parmesan to taste
  • 16 slices bresaola
  • 4 tbsp walnuts or hazelnuts, toasted and chopped
  • Pumpkin seed oil or extra-virgin olive oil for drizzling

Directions

1 Preheat the oven to 375°F.

2 Cut the top off the butternut squash; set aside. Cut the bottom part in half and scoop out the seeds. Cut half the squash into 1/2" slices. Pat the slices dry and transfer to a large bowl. Toss with half the minced garlic, 2 tablespoons olive oil and 1 teaspoon ground coriander. Season with salt and pepper and toss gently. Transfer to a rimmed baking sheet and bake until the squash slices are cooked through and lightly roasted, 25 to 30 minutes; set aside.

3 Meanwhile, peel the remaining half squash. Dice the flesh and steam in a medium pot until tender, about 15 minutes. Purée with a ricer or in a food processor; set aside.

4 Cook the pasta according to the package directions, reserving 3/4 cup of cooking water.

5 In a frying pan, heat the remaining olive oil over medium heat. Add the remaining ground coriander with the shallot and sauté for 4 to 5 minutes, without browning, until soft. Add the rest of the garlic and cook for 1 minute. Add the ricotta, puréed squash and 1/2 cup of the cooking water from the pasta, stirring until combined.

6 Simmer for 1 to 2 minutes to heat the sauce through. Add the pasta to the sauce, stirring to coat (add more pasta water if needed). Add the peas, cilantro and mint and cook for 1 minute – the peas should stay green and crunchy. Divide the pasta among four plates and top with grated Parmesan.

7 Garnish with the bresaola, roasted squash and walnuts and drizzle with the pumpkin seed oil; serve immediately.

Serves: 4

 

 

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Excerpted from My French Family Table by Béatrice Peltre. Recipes Copyright © 2016 Béatrice Peltre, Photography copyright © 2016 Béatrice Peltre. Excerpted by permission of Roost Books. All rights reserved.

 

 

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Recipe: Spaghetti with roasted butternut squash