Roasted Butternut Squash Pasta Filling
(adapted from a recipe by Deborah Madison)
Ingredients:
- 1 butternut squash, about 2 pounds
- Olive oil
- Salt and pepper
- 2 tablespoons butter
- 1/2 cup grated Parmesan
- 1/2 cup bread crumbs
- 4 tablespoons butter
- 1 garlic clove, minced
- 2 tablespoons chopped sage
- 2 tablespoons chopped parsley
- 2 teaspoons chopped thyme
- 1/3 cup pecans, toasted and coarsely chopped (can also use walnuts or omit)
- 1/2 cup grated Parmesan
- Pasta of your choice (see options below)
Instructions:
- Preheat the oven to 375 degrees. Slice the squash in half longways, remove the seeds, brush the cut surfaces with oil, and sprinkle with salt and pepper. Bake cut side down on a sheet pan until soft, 30-40 minutes.
- Cool, and then scoop out the flesh and measure 2 cups.
- Beat squash with 2 tablespoons butter until smooth and season with salt and pepper.
- Add cheese and bread crumbs and mix well.
- Use this mixture to stuff the pasta. You can use pasta dough to make raviolis or you can stuff large pasta shells. This also makes a delicious layer in lasagna. (At the farm, we are serving lasagna with a layer of this, a layer of creamy leeks, and a creamy pesto topping.
- To make a sauce for the pasta, melt 4 tablespoons of butter in a large pot. Add garlic, sage, parsley, and thyme. Cook until the butter is lightly browned and has a nutty aroma.
- If you are making ravioli, cook it in boiling water, drain, and then add to the pan with brown butter sauce. Cook for a minute or so, then top with nuts and Parmesan cheese and serve.
- If you are making shells, cook the pasta in boiling water, drain, and cool. Stuff with squash mixture into shells. Spread shells in a casserole dish and top with brown butter sauce. Bake at 375 degrees for 10-15 minutes or until hot. Top with nuts and Parmesan cheese and serve.
- If you are making lasagna, spread the squash mixture as one layer in your lasagna. Drizzle brown butter sauce on top. Top with nuts and Parmesan cheese.