Here’s a recipe for a popular pasta dish served at Moosewood Restaurant blending mellow butternut squash, a blend of earthy sharp cheeses, fresh sage and shallots. Enjoy! It’s delicious on chunky pasta or long noodles.
Butternut Carbonara Pasta
Recipe type: Pasta Sauce
Cuisine: Italian style
Prep time:
Cook time:
Total time:
Ingredients
- 1 pint whole milk
- 1 cup heavy cream
- 2 teaspoons olive oil
- ½ cup shallots, diced
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- 2 teaspoons fresh sage, minced
- ¼ -1/3 cup dry white wine
- 2½ cups butternut squash, diced (about 12 ounces)
- 2 oz smoked cheddar, grated
- ½ cup cheddar
- 1½ cups Parmesan, grated
- Pasta
- Optional garnishes: 1 cup of chopped fresh tomatoes, green peas, ½ cup grated Asiago or more to taste
Instructions
- In a double boiler, heat milk and cream until hot but not scalding.
- In a small pot, boil/steam butternut in salted water until butternut is just fork tender.
- Drain and set aside.
- In a sauté pan or cast iron on medium heat, sauté shallots and salt in olive oil.
- After 3 minutes, add garlic and continue to cook.
- When shallots have turned translucent add black pepper, paprika, turmeric and thyme, continue to saute on medium heat - stirring very often.
- De-glaze with white wine, reduce on medium-low heat until wine has mostly evaporated.
- Add butternut, cheeses, and shallots to the milk/cream mix.
- In batches, puree all ingredients together in blender on high.
- Transfer to clean saucepan
- Cook your favorite pasta (linguini or fettucine) al dente
- Toss with pasta with the sauce
- Garnish with fresh chopped tomatoes, green peas, and and pass the Asiago