Roasted butternut squash and thyme pasta | Creamy autumn flavour
(0)
45 min
Under an hour
Sezamo
O călătorie culinară în inima toamnei italiene: paste rigatoni învăluite într-un sos mătăsos de dovleac copt caramelizat, infuzat cu usturoi, cimbru aromat și parmezan maturat. Un preparat vegetarian reconfortant, cremos fără pic de smântână.
Ingredients
Preparation method
Preparing and baking the squash
Preheat the oven to 200°C. Peel and seed the butternut squash, then cut it into medium-sized cubes (about 2 cm). Place the squash cubes on a baking sheet lined with baking paper.
Drizzle the squash with half of the extra virgin olive oil, sprinkle with half of the sea salt, ground black pepper, and the thyme sprigs. Add the unpeeled garlic cloves to the tray. Bake in the oven for 25–30 minutes, until the squash is tender and lightly browned at the edges.
Boiling the pasta and preparing the creamy sauce
Boil the rigatoni pasta in a large pot of boiling water with the remaining sea salt according to package instructions until al dente. Before draining, make sure to reserve one cup (about 200 ml) of the starchy pasta water.
Chef's tip
The pasta cooking water is the secret to a velvety sauce: the starch emulsifies the olive oil, butter, and parmesan without the need for cream.
Reserving a third of the squash cubes whole provides a wonderful texture contrast between the velvety sauce and the caramelised pieces.
55 min
Under an hour
