WEEKDAYS 1e|12c|p

Derek's Butternut Squash Pasta

Derek Wong, adapted by Mario Batali
Servings: 6
1 to 2 hr

Simple Butternut Squash Pasta

  • Ingredients
  • step-by-step directions
Derek's Butternut Squash Pasta
  • 1 butternut squash (cut into 1/2-inch dice)
  • 1 Spanish onion (small diced)
  • 1 pound penne pasta
  • 2 tablespoons butter
  • 1 cup smoked mozzarella (grated)
  • 1/2 cup Parmigiano-Reggiano
  • 1/2 cup hazelnuts (toasted)
  • 1/3 cup bread crumbs (large)
  • 1/4 cup flat leaf parsley (chopped)
  • 1 tablespoon chili flake plus more to taste
  • olive oil
  • salt and pepper to taste
  • Preheat an oven to 400 degrees F.
  • In a large mixing bowl, toss the butternut squash with 4 tablespoons of olive oil and season with salt and pepper.
  • Cook in the oven for about 40 minutes, or until a knife easily pierces through the squash. Remove squash from the oven.
  • Bring a large pot of water to a boil and season generously with salt.
  • Cook pasta 1 minute less than the packaged instructions.
  • In a large saute pan over medium high heat, add 3 tablespoons of olive oil. Once hot, toss in the onion. Season with salt and pepper and a pinch of chili flake.
  • Once the onions are soft, add the butternut squash, the hazelnuts and about 1/2 cup of the pasta water. Add the butter and swirl the pan to emulsify. Once the mixture has reduced into a creamy sauce, add the pasta.
  • Off the heat, toss in the smoked mozzarella.
  • Drizzle in olive oil and toss to coat evenly.
  • In a medium sized bowl, combine the parsley, bread crumbs and Parmigiano. Add more chili flake if you like spice.
  • Plate and top with the bread crumb mixture.
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