butternut pasta

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.


There are 2 points:

  • Some weeks ago I made a wonderful creamy butternut sauce for pasta.
  • Next week my better half & I will go to pasta country for a short holiday trip.

Exactly: that’s the reason for posting my butternut pasta to get prepared – mentally & physically – for pasta heaven.


…more about pumpkins!


The butternut squash will transform 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 (remember butternut w/ leftover lamb for more information).

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 w/ fan for about 30 min.

We’ll need only half of a roasted butternut for the pasta sauce. Overall we’ll need…

  • 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.


We may also add some chopped arugula… (it’s getting a little crunchy then!).



butternut pasta
A roasted half of a butternut is the creamy basis for a pasta sauce with spring onions & bacon & a hint of nutmeg.
Prep Time30 mins
Cook Time45 mins
for the butternut:
  • 1 butternut about 800 - 900 g
  • some olive oil
for the pasta sauce:
  • 1/2 roasted butternut
  • 4 tbsp cream
  • 1 pinch of freshly grated nutmeg
  • 3-4 spring onions
  • 40 g bacon
  • some olive oil for frying
  • salt & pepper
for the pasta:
  • 120 g taglierini
  • 50 g freshly grated pecorino
  • 25 g arugula - optional
how to:
for the butternut:
  • 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.
for the pasta sauce:
  • 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.
for the pasta:
  • 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.
Cook Time: it’s 30 min for the butternut, about 10 min for the pasta & about 5 min for spring onions & bacon.
Taglierini: You may substitute taglierini by tagliatelle or spaghetti.
You may store the pasta dish in the fridge for at least 1 day (reheat in your microwave).


Any further remarks?
Not so far…


The businesswoman w/ too many office hours thinks

A nice dish for 2 – at lunch or for dinner. Well I need to do a whole butternut, but I need only a half… Let’s see what to do w/ the 2nd half. Either I double everything & get a dish for 4… (which may be on the table one after another evening)… or I prepare some butternut puree next day together w/ whatever…


Spread the word. Share this post!