If you like butternut squash

16 years ago

I've never tried butternut squash, but this dish looked so good when the cook made it on the show "Surreal Gourmet". Thought I'd share with those who like the stuff!

Macaroni & Butternut Squash

2 servings macaroni (such as elbow pasta)

1 butternut squash

3 Tbsp butter

8 fresh sage leaves or 1 tsp dried sage

1 shallot, minced

1 cup chicken stock

3 Tbsp Mascarpone cheese or heavy cream

1/4 tsp freshly grated nutmeg

Salt and pepper

2 Tbsp freshly grated Reggiano-Parmigiano

To a large pot of boiling, salted water, add pasta and cook according to directions.

Cut ends off butternut squash, then set on its bottom and slice off skin with a knife.

On the coarse side of a grater, grate 1 1/2 cups of squash.

In a sautÃ© pan over medium-high heat, add butter, squash, sage and shallot. SautÃ© for 2 minutes.

Add chicken stock. Cover and cook for 4 minutes.

Add nutmeg, salt and pepper. Transfer to a blender, add Mascarpone and puree.

Drain pasta and toss with sauce. Top with Reggiano-Parmigiano and garnish with a sage leaf.

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Comments (9)

lpinkmountain
16 years ago
This is so timely because my good friend visited last week and left me with a butternut squash from her garden with an admonition to use it! I will not get to it before this weekend though, probably Sunday with leftovers to take to work. I'll probably use neufatchel cheese though, I have to watch the calories. I LOVE marscapone though, I know how good it would be with that kind of cheese, alas!
teresa_nc7
16 years ago
This sounds very good, actually. I don't think I would use the entire squash for just 1 or 2 servings; I would half this, then maybe half again for my own use.
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I am growing zuchini in containers and they are doing just fine. I planted 4 in half gallon flower pots and transplanted the best one into a ten gallon container (rubbermaid with holes drilled in the bottom) then did not feel like ripping the other three out and had no where to transplant them and did not really need 4 zuchini so I left them in the half gallon pots. They produced zuchini-and are still producing zuchini-the one I put in the ten gallon container is much bigger but has yet to produce a zuchini. My point is that not all plants need "ideal" growing conditions. You may do very well with one plant in a 15 gallon container. You may find you need to water more frequenly in container then in the ground but if you don't mind getting 13 squash instead of 15 just work with what you have. I feed my container squash frequently-weekly-and I actually have to water the ones in the tiny containers twice per day.
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I've attached the recipe that I've used for a long time, adapted from Gourmet Magazine.....it also has heavy cream and lots of rosemary. I can tell you that it.is.freaking.delicious. I served stuffed mushroom caps, marinated garden veggies, puff pastry cheese bites as appetizers. Sides included steamed haricot verts in a herb butter, spring greens salad with lemony vinaigrette (served as a side, not a course), marinated garden veggies. Dessert was homemade lemon ice cream, chocolate dipped shortbread cookies, fresh fruit and berries. This was a meatless dinner, but I've also served the lasagna as a side with herbed baked chicken or a nice ham. Look at this recipe option.
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Terri_PacNW
16 years ago
Wow that looks really good! To bad I can't convice the troops that pasta with veggies is a MEAL! LOL the grocery bill would decline alot!

I think I'll grab that one and tuck it away...for oh I don't know..just me!!!!! lol
artsyshell
16 years ago
Thanks that looks really good, and I happen to have a half of a large butternut squash that I need to use up.

Shelley
sally2_gw
16 years ago
I love butternut squash! Thanks for the recipe.

Sally
khandi
Original Author
16 years ago
You're welcome! I just might buy one just to try this recipe. I love anything pasta, and I don't eat enough veggies.
girlsingardens
16 years ago
Thanks for the recipe. We have been feeding Hayden frozen butternut squash that I froze and made into baby food cubes. He is just about ready for finger foods and this would be great.

stacie
rachelellen
16 years ago
Teri, if your family would rebel at the idea of a meatless supper, I'll bet that recipe would be quite tasty with cubed ham, sliced smoked sausages, grilled prawns, or even left over roast chicken tossed in.
booberry85
16 years ago
Wow! That looks great. I wished I hadn't cooked that last one I grew now.

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If you like butternut squash

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lpinkmountain

teresa_nc7

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