Penne Rigate with cream of butternut squash and chestnuts
Photo by Keren S
Butternut squash is not what I would usually consider a 'sexy' vegetable (well, fruit, actually. At least botanically-speaking). It usually makes its appearance roasted with some olive oil or herbs, but up until today I never found a way to use it as a prominent ingredient in a dish.
Then I imagined to myself how would the squash taste combined with cinnamon, goat's milk and Gewürzt and decided to give it a shot. The resulting purée is sweet - but not too sweet, with a rich scent of cinnamon and a strong hint of goat's milk.
4
- 2 butternut squashes, peeled and diced
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- two handfuls of boiled or roasted chestnuts, chopped
- 20g goat's butter
- Extra virgin olive oil
- Freshly ground nutmeg
- 1 cinnamon stick
- 1/2 cup fruity white wine, such as Gewürztraminer
- Ground white pepper
- Atlantic sea salt
- 500g penne rigate, cooked al-dente
- Place a large saucepan over medium heat, add the olive oil and butter and wait for the butter to melt.
- Add the chopped onion and garlic and saute until golden-brown.
- Add the butternut squash, bring the heat to maximum and stir-fry for a few minutes.
- Add the wine and reduce. Add a pinch of ground nutmeg, the cinnamon stick and some salt, reduce the heat and cook until the squash softens.
- Purée the contents of the saucepan. Fix the seasoning and add white pepper to taste.
- Add the chopped chestnuts. Mix with the cooked pasta, grate some fresh parmesan cheese and serve.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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