Recently, while traveling through the Emilia-Romagna region of Italy, my husband and I enjoyed the most amazing tortelli, stuffed traditionally with pumpkin and served in a pool of local butter, and showered in parmigiano-reggiano. This pasta recipe is a quicker way to replicate those flavors, without having to go through the laborious process of making tortelli. It is a simple recipe but you do need to allow a little time for the squash to roast. I like it with an al dente pacchieri pasta, but rigatoni also works well, or you may even use a thick spaghetti or bucatini.
Creamy Butternut Squash & Brown Butter Pasta
Recently, while traveling through the Emilia-Romagna region of Italy, my husband and I enjoyed the most amazing tortelli, stuffed traditionally with pumpkin and served in a pool of local butter, and showered in parmigiano-reggiano. This pasta recipe is a quicker way to replicate those flavors, without having to go through the laborious process of making tortelli. It is a simple recipe but you do need to allow a little time for the squash to roast. I like it with an al dente pacchieri pasta, but rigatoni also works well, or you may even use a thick spaghetti or bucatini.
Ingredients
- 1 medium butternut squash
- 4 tablespoons butter
- ¼ cup freshly grated parmigiano-reggiano, plus more for serving
- 12 ounces pasta, such as pacchieri or bucatini
- ½ teaspoon ground nutmeg, preferably freshly grated
- 1 teaspoon kosher salt
- freshly ground black pepper
- 3-4 slices prosciutto or pancetta
Instructions
- Preheat your oven to 375 F. Split the squash in half lengthwise, scoop out the seeds, and place cut-side down on an oiled baking sheet. Roast until very soft, about 40-50 minutes. Let cool slightly.
- Bring a large pot of water to a boil for the pasta. Season it well with salt.
- Once cool enough to handle, scoop the flesh from the squash, leaving the skin behind, and place it in a food processor and puree. If you don't have a food processor, you could also use a potato masher.
- Cook the prosciutto or pancetta in the 4 tablespoons of butter in a large skillet until it just starts to turn brown and crispy. Remove to paper towels, and when cool chop and set aside in a bowl. Pour the squash puree into the same skillet and add the nutmeg, salt and pepper. Stir well and keep warm over low heat.
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and add it to the squash. Stir well, taste for seasoning, and pour in a half cup of the cooking water and let it cook and come together another 2 minutes. Add more water if it seems too thick.
- Remove from the heat and stir in the parmigiano. Spoon into bowls or a large serving bowl and top with crispy prosciutto and more grated cheese.
Tried this recipe?Let us know how it was!
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