Add roasted butternut squash to this summer pasta dish.
Béatrice Peltre, chef, food stylist and author of the new cookbook My French Family Kitchen shares her recipe for this tasty summer pasta dish.
- 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
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.
BUY THIS BOOK
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.