Butternut Squash and Sage Penne
(0)
40 min
Under an hour
Kifli Kukták
Őszi olasz klasszikus ihlette fogás: a sütőben karamellizált édeskés kanadai sütőtök, a vajban ropogósra pirult friss zsálya és az al dente penne tészta tökéletes harmóniája. Frissen reszelt parmezánnal és pirított tökmaggal koronázva igazi melengető vacsora.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C (180 °C fan). Peel the butternut squash, remove the seeds, and cut into approx. 1.5–2 cm cubes. On a baking tray lined with baking paper, toss with the extra virgin olive oil, 1 tsp salt, and freshly ground black pepper. Roast for 25–30 minutes until the squash cubes soften and their edges caramelize to golden brown.
In a dry pan over medium heat, toast the pumpkin seeds for 2-3 minutes until fragrant, then transfer to a plate to cool.
Cooking the pasta and sage sauce
Bring a large pot of generously salted water to a boil. Cook the dry penne for 1 minute less than the time indicated on the package (al dente). Before draining, ladle out and set aside approx. 1.5 dl of starchy pasta cooking water.
Chef's tip
The mixture of butternut squash purée and starchy cooking water creates a naturally velvety, creamy sauce on the pasta even without cream.
Pay attention to browning the butter: keep it over medium heat so it acquires a pleasant nutty aroma without burning.
30 min
Under an hour
