Imagine a wonderful creamy butternut sauce for pasta … then add some crunchy arugula to the mess!
The butternut squash – by roasting in the oven – will transform softly into a pasta sauce accompanied only by some bacon & nutmeg … of course we also need a strong cheese.
Let’s start w/ the preparation of the butternut squash.
In short:
- Cut the butternut squash into 2 halves.
- Discard the seeds & the mush.
- Line a baking tray w/ baking parchment, put the butternut halves face up on it & roast in the preheated oven at 175° C fan for about 30 min.
We’ll need only half of a roasted butternut for the pasta sauce. Overall we’ll need …
so …
- roasted butternut
- bacon
- spring onions
- freshly grated nutmeg
- freshly grated pecorino
- taglierini.
So we start by mashing the butternut pulp w/ a fork, add nutmeg & some cream.
In some olive oil we fry the chopped spring onions & the chopped bacon. At the same time we cook the taglierini.
We add spring onions & bacon to the butternut sauce & fold in the taglierini. Finally we add the pecorino.
Ready.
… wait!
We may also add some chopped arugula … (it’s getting a little crunchy then!).
Enjoy!
- 1 butternut about 800 – 900 g
- some olive oil
- 1/2 roasted butternut
- 4 tbsp cream
- 1 pinch of freshly grated nutmeg
- 3-4 spring onions
- 40 g bacon (4 slices)
- some olive oil (for frying)
- salt & pepper
- 120 g taglierini
- 50 g freshly grated pecorino
- 25 g arugula (optional)
- Preheat the oven to 175 degrees C w/ fan.
- Cut the butternut into 2 halves.
- Scrape out the seeds & the mush.
- Spread some olive oil over the butternut.
- Line a baking tray w/ baking parchment.
- Put the butternut halves face-up on the baking tray & let them roast for about 30 min.
- Scrape out the roasted butternut pulp & mash it w/ a fork.
- Grate nutmeg & add it to the butternut pulp.
- Add cream & whip into a soft creamy sauce.
- Salt & pepper to taste.
- optional: if working w/ a butternut half roasted days before just heat the pasta sauce in the microwave.
- Grate pecorino.
- Cook the taglierini along the instructions & drain afterwards.
- optional: save some of the hot pasta water for diluting the sauce – if necessary!
- In the meantime chop the spring onions & the bacon & fry them in olive oil until soft (about 5 min).
- Add to the butternut pasta sauce & mix – if too dry add some pasta water.
- Mix drained taglierini & butternut mess.
- Add freshly grated pecorino & mix well – if too dry add some more pasta water.
- optional: chop arugula & add to the pasta.
