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Ingredients
- Parmigiano Reggiano cheese 200g
- Milk 300ml
- Butternut squash 300g
- Spaghetti 200g
- Black pepper
- White onion, finely chopped 30g
- Butter 10g
- Extra virgin olive oil 10ml
- Black pepper
Method
- Wash the butternut squash well, pat dry, and cut into half.
- Peel and remove all the seeds using a spoon
- In a preheated cooking pot, and add the extra virgin olive oil and butter
- Add the onion and cook until caramelized, then add the butternut squash.
- Warm the milk
- Remove from the heat and add the Parmigiano Reggiano cheese, and cover with cling film for 10 minutes
- Strain and the mixture and reduce until it holds a sauce consistency.
- Cook the pasta in a pasta boiler for about 12 minutes until al dente
- Add the pasta to the butternut squash and parmesan sauce and cook for few more minutes while tossing gently until incorporated
- Garnish with pumpkin seeds and extra virgin olive oil
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