Pasta With Butternut Squash and Pecans |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I saw this being prepared on the Martha Stewart show and it looked good. So I am posting this for safe keeping. Ingredients:
1 lb dried tubular pasta, such as strozzapreti or 1 lb penne |
1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 pounds) |
4 tablespoons unsalted butter |
1/2 cup pecans, coarsely chopped |
coarse salt & freshly ground black pepper |
1/4 cup extra virgin olive oil, plus more |
extra virgin olive oil, for serving |
1/2 cup fresh flat-leaf parsley, thinly sliced |
1/2 cup freshly grated parmesan cheese |
1 cup fresh ricotta cheese |
Directions:
1. Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.
2. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.
3. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.
4. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.
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