Pumpkin Pasta
For a special gathering of friends, try a new Autumn recipe. Pumpkin pasta is a sweet and savory dish that will tickle the taste buds of all your friends and loved ones.
Ingredients
- 1 large butternut squash, peeled and cubed
- 4 shallots, diced
- 18 ounces very dry hard cider
- 3 tablespoons butter
- 1 teaspoon nutmeg
- lots of black pepper
- 1 cup parmesan cheese, freshly grated
- 1 pound orecchiete or penne
Instructions
- Saute the shallots in a bit of olive oil until soft, and then add the squash.
- Cook, stirring, about 5 minutes, and then add the cider, butter, nutmeg, and pepper.
- Bring to a boil and simmer until the squash is very soft (20 minutes or less). Add more cider if the sauce starts getting thick.
- At this stage, you can either mash the sauce in the pot or puree it in a food processor. You can also leave it as is.
- Drain the cooked pasta and return it to the cooking pot. Pour in most of the sauce -- save aside about a cup -- and the parmesan, and stir up really well.
- Serve in a pasta plate, surrounded by steamed broccoli florets, with about a tablespoon of sauce in the middle, dusted with a little nutmeg and a couple of sage leaves.
Serves 6-8 people.
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