Pasta With Butternut Squash And Rosemary Recipes

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PASTA WITH BUTTERNUT SQUASH

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8



Pasta With Butternut Squash image

Steps:

  • Cut squash into chunks, and place in food processor. Pulse machine on and off until squash looks grated. (Alternatively, grate or chop the squash by hand.) Set a large pot of salted water to boil for the pasta.
  • Place a large skillet over medium heat, and add the butter or oil. A minute later, add the squash, salt, pepper and about 1/2 cup of water. Cook over medium heat, stirring occasionally. Add water, about 1/4 cup at a time, as the mixture dries out, being careful not to make it soupy. When the squash begins to disintegrate, after about 10 or 15 minutes, begin cooking the pasta. While it cooks, season the squash with the nutmeg, sugar if necessary, and additional salt and pepper if needed.
  • When the pasta is tender, scoop out about 1/2 cup of the cooking liquid, then drain. Toss it in the skillet with the squash, adding the reserved cooking water if the mixture seems dry. Taste, and adjust the salt, pepper or nutmeg as you like; then, toss with the cheese and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 12 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 6 grams

1 pound peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2 pounds)
Salt to taste
2 tablespoons butter or olive oil
Freshly ground black pepper to taste
1 pound cut pasta, like ziti
1/8 teaspoon freshly grated nutmeg, or to taste
1 teaspoon sugar, optional
1/2 cup freshly grated Parmesan

PASTA WITH BUTTERNUT SQUASH AND ROSEMARY

Categories     Cheese     Herb     Pasta     Tomato     Vegetable     Sauté     Quick & Easy     Dinner     Lunch     Parmesan     Rosemary     Ham     Squash     Butternut Squash     Fall     Winter     Prosciutto     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 11



Pasta with Butternut Squash and Rosemary image

Steps:

  • Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
  • Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.

1/4 cup plus 2 tablespoons olive oil
1 cup chopped onion
1 cup finely chopped celery
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3 1/4 cups 1/3-inch pieces peeled butternut squash
8 ounces plum tomatoes, peeled, seeded, chopped
1/2 cup water
2 1/2 ounces 1/4-inch-thick prosciutto slices, finely chopped
2 tablespoons chopped fresh parsley
12 ounces conchiglie (medium pasta shells)
3/4 cup freshly grated Parmesan cheese

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