Campanelle with butternut squash and goat cheese
Roasted butternut squash is very versatile. It makes a nice salad paired with slightly bitter arugula or along with woodsy shiitake mushrooms. Also, works well in a creamy risotto as well as combined with pasta.
In this recipe, butternut squash is roasted with citrusy coriander and then tossed with a caramelized mixture of onions, garlic and fresh red chilies. The whole mixture is added to very pretty flower shaped pasta and goat cheese to create a sweet and tangy pasta dish. Toasted pecans give it some additional richness and crunch and a generous handful of parsley provides a fresh flavor.
1lb peeled and cubed butternut squash
Serves 3
In this recipe, butternut squash is roasted with citrusy coriander and then tossed with a caramelized mixture of onions, garlic and fresh red chilies. The whole mixture is added to very pretty flower shaped pasta and goat cheese to create a sweet and tangy pasta dish. Toasted pecans give it some additional richness and crunch and a generous handful of parsley provides a fresh flavor.
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| Pasta with butternut squash and goat cheese |
2 teaspoons coriander seeds crushed with a mortar and pestle
or spice grinder
3 tablespoons extra virgin olive oil
1 ½ cups chopped yellow onion
2 cloves of garlic finely chopped
2 tablespoons sliced fresh medium spicy red chili pepper
½ - ¾ teaspoon kosher salt
¾ cup toasted pecans, chopped into bite sized pieces
¾ cup finely chopped parsley leaves
3 oz fresh goat cheese
1. Preheat the oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, crushed coriander seeds and ¼ teaspoon kosher salt and arrange them in a single layer on a baking sheet. Roast in a preheated oven on the middle rack for 40 to 45 minutes turning halfway till the squash cubes turn a light brown.
3. In the meantime, heat a 3 quart saucepan or Dutch oven over medium heat. Add 2 tablespoon of olive oil and the chopped onion, garlic and red chili. Cook over a medium low flame for 5 to 8 minutes till the onion is soft and light brown.
4. While the onion is cooking, bring a large pot of salted water to a boil and add the pasta. When the pasta is cooked, drain (save a cup of the pasta water) and add the pasta to the onion and garlic mixture. Add the roasted butternut squash and half the chopped parsley as well. Toss to combine and heat the mixture over low heat. Finally add the goat cheese and ¼ cup pasta water to form a sauce. Check for seasoning and adjust the salt. Garnish with chopped pecans and the rest of the chopped parsley.
5. Serve immediately.
1. Preheat the oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, crushed coriander seeds and ¼ teaspoon kosher salt and arrange them in a single layer on a baking sheet. Roast in a preheated oven on the middle rack for 40 to 45 minutes turning halfway till the squash cubes turn a light brown.
3. In the meantime, heat a 3 quart saucepan or Dutch oven over medium heat. Add 2 tablespoon of olive oil and the chopped onion, garlic and red chili. Cook over a medium low flame for 5 to 8 minutes till the onion is soft and light brown.
4. While the onion is cooking, bring a large pot of salted water to a boil and add the pasta. When the pasta is cooked, drain (save a cup of the pasta water) and add the pasta to the onion and garlic mixture. Add the roasted butternut squash and half the chopped parsley as well. Toss to combine and heat the mixture over low heat. Finally add the goat cheese and ¼ cup pasta water to form a sauce. Check for seasoning and adjust the salt. Garnish with chopped pecans and the rest of the chopped parsley.
5. Serve immediately.
Serves 3
the butternut squash melts in the mouth and is so creamy! is a must try definitely! i made a wonderful butternut soup which has pureed butternut in it. it was fantastic!
ReplyDeleteTried this recipe and the whole family loved it! The addition of crushed coriander seeds gave the butternut squash a delicious smoky flavor
ReplyDelete