Butternut Squash Pasta Feat. Kuhn Rikon Hotpan
Fall is here!! There is nothing like sitting with the balcony door open, a cool breeze, and a gorgeous sunset… this really is the best time of year. And you know what makes it even better – all the amazing flavors of fall – pumpkins, squash, nutmeg… it seems like everywhere you look there is something “fall spiced” and to me it’s the most comforting feeling ever. Since the farmers market was spilling squash wherever you looked I decided to experiment and come up with a really good pasta sauce, and it ended up turning out to be one of my best pasta dishes ever. The Kuhn Rikon hotpan makes this recipe so easy, and best of all – it’s GUILT-FREE!!
Ingredients:
- 3 cups pasta, uncooked
- 1 large butternut squash, halved, de-seeded, and roasted (about 1 1.5 lb.)
- 7 fresh sage leaves
- 3 tbsp. olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 1/4 cups chicken stock
- 1/4 cup heavy cream (optional)
- 1/8 tsp. ground nutmeg
- 1/4 cup parmesan cheese
- 1/8 tsp. fresh thyme
- salt and pepper, to taste
- 1 tbsp. pumpkin (OPTIONAL)
- Red pepper flakes, to taste
Directions:
- Peel, then cut butternut squash in half lengthwise and remove seeds. Cut the squash into small 1/2 inch cubes and set aside.
- Bring a large pot of water to a boil. Salt the water and add pasta, cook until al dente.
- Heat 3 tbsp. olive oil in the Kuhn Rikon Hotpan (or a medium sauté pan if you don’t have), and fry the sage leaves (this only takes about 30 seconds – make sure the oil and pan are very hot before flying the leaves, otherwise they will get soggy). Once the leaves start to crisp but still have a BRIGHT GREEN, remove them, set on a paper towel to the side.
- Then add onion to the same pan, season with salt and pepper, and stir over medium-low heat for about 10-15 minutes until the onions begin to caramelize. Then add in the squash, garlic, nutmeg, and season with salt and pepper. Saute until the squash begins to turn a golden brown and then add about 1/4 cup of the chicken stock, cover and cook about 15 minutes, until tender (stirring halfway through).
- Place the squash into a large food processor or blender, add in thyme, and puree until smooth. (OPTION: add a tablespoon of pumpkin for an amazing pumpkin squash pasta flavor!). Add in the chicken broth slowly, until the sauce reaches the desired consistency (you may not need to add all the stock, depending on the size of the squash you used).
- In the same large skillet, heat a tablespoon of olive oil over medium heat again. Add puréed butternut squash, test for seasoning and adjust. Sometimes I like to add a touch more nutmeg here and red pepper flakes for spice. Stir in the parmesan cheese and cream (if desired), and simmer low. Crumble the sage leaves from earlier and stir them in with the pasta until it is well coated.
- Enjoy!
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