Butternut Squash Pasta belongs to Rachael Ray and they are famous for their amazing pasta. The pasta sauce is made with meat and then pasta is mixed into it with butter. The creamy pasta with squash and sage in it will make your Autumn season better.
The pasta is famous for its richness and is nutty due to the sprinkled nuts and chives over it. Loading the pasta in a bowl and throwing it to our stomachs is the only activity at my place during cozy nights. Sitting on the couch and having this pasta is a surreal memory to be repeated.
INGREDIENTS
- 1/3 pound meaty bacon or pancetta, finely diced (optional)
- 1 pound butternut squash or pumpkin, diced
- 1 pound Gigli Toscani or any other short pasta
- 2 tablespoon olive oil
- 7-8 sage leaves, chopped finely
- 2 shallots finely chopped
- 1/8 tablespoon grated nutmeg
- 2 chopped garlic cloves
- 1 1/2 cups chicken stock
- 1/2 cup white wine vinegar
- 1/2 cup peeled hazelnuts (or maybe walnuts)
- 1 cup grated cheese, Parm or Pecorino cheese
- 2 tablespoon butter
- Minced chives for serving
- Salt to taste
- Pepper to taste
Method to make Butternut Squash Pasta Rachael Ray
- Boil the pasta by heating water in a large-sized pot at high heat. Make the water a little salty.
- In a pan, after heating the olive oil for a few minutes add the meat and cook for 2 minutes. In this tenderized meat, add the squash. Pour the vinegar into it.
- Season the meat and squash mixture with nutmeg, sage, salt, and pepper while cooking. After a few minutes add the chopped shallots and minced garlic into it.
- Stir fry for a few minutes and then reduce the heat to lower.
- Now bring the nuts and roast them in a pan at low heat on the stove. You can also use a toaster to toast the nuts. After it chops them.
- Now, drain the fats from the cooked pasta and add this pasta to your meat mixture. Use the wooden spoon to mix well. Also, add butter at this point.
- You can add a splash of water to avoid the mixture from drying out. Toss while cooking for a few minutes. Add cheese to it.
- Transfer the cooked pasta to the serving bowls, and top with the chives and chopped nuts. Serve with more cheese.
FAQs?
Can we use chicken in the recipe?
To make chicken pasta, you can replace the pancetta or bacon with chicken. The recipe can be customized according to one’s personal choice.
What vegetables can we add to the butternut squash?
Broccoli, Brussel sprouts, and microgreens are the veggies you can pair up with the butternut squash pasta. They will beautifully compliment your pasta and turn it into a healthy one.
Butternut Squash Pasta Rachael Ray
Ingredients
- 1/3 pound meaty bacon or pancetta finely diced (optional)
- 1 pound butternut squash or pumpkin diced
- 1 pound Gigli Toscani or any other short pasta
- 2 tablespoon olive oil
- 7-8 sage leaves chopped finely
- 2 shallots finely chopped
- 1/8 tablespoon grated nutmeg
- 2 chopped garlic cloves
- 1 1/2 cups chicken stock
- 1/2 cup white wine vinegar
- 1/2 cup peeled hazelnuts or maybe walnuts
- 1 cup grated cheese Parm or Pecorino cheese
- 2 tablespoon butter
- Minced chives for serving
- Salt to taste
- Pepper to taste
Instructions
- Boil the pasta by heating water in a large-sized pot at high heat. Make the water a little salty.
- In a pan, after heating the olive oil for a few minutes add the meat and cook for 2 minutes. In this tenderized meat, add the squash. Pour the vinegar into it.
- Season the meat and squash mixture with nutmeg, sage, salt, and pepper while cooking. After a few minutes add the chopped shallots and minced garlic into it.
- Stir fry for a few minutes and then reduce the heat to lower.
- Now bring the nuts and roast them in a pan at low heat on the stove. You can also use a toaster to toast the nuts. After it chops them.
- Now, drain the fats from the cooked pasta and add this pasta to your meat mixture. Use the wooden spoon to mix well. Also, add butter at this point.
- You can add a splash of water to avoid the mixture from drying out. Toss while cooking for a few minutes. Add cheese to it.
- Transfer the cooked pasta to the serving bowls, and top with the chives and chopped nuts. Serve with more cheese.
