This fall, I was completely inundated with butternut squash in my CSA share. Initially, I made our family favorite butternut squash recipes including Butternut Squash and Sage Risotto and Roasted Butternut Squash and Bacon Pasta– yum. I also have several new ones to share!
The recipe for this one-pot comfort food dish was adapted from Food52.com, contributed by Jesse Szewczyk. The sauce was super creamy and subtly sweet from the squash.
Decadent and delicious- an upgrade to the classic.
Yield: Serves 4 to 6
- 4 T unsalted butter
- 4 cups (about 1 pound) peeled and seeded butternut squash, cut into 1/2-inch cubes
- Kosher salt
- freshly ground black pepper, plus more for serving
- 1 T finely chopped fresh rosemary leaves
- 1 T finely chopped fresh sage leaves (from about 12 leaves)
- 6 garlic cloves, minced
- 4 cups warm water, plus more as needed
- 1 1/2 cups (1 12-ounce can) full-fat evaporated milk
- 1/4 teaspoon freshly grated nutmeg
- 1 pound dried pasta, such as medium-sized shells or elbow macaroni (I used rigatoni)
- 12 ounces extra-sharp white cheddar, grated (about 3 cups)
- 2 ounces Parmesan, grated (about 2/3 cup), plus more for serving (I used Parmigiano-Reggiano)
- toasted breadcrumbs, for topping prior to serving, optional
- Peel, seed, and cut the squash into 1/2-inch cubes.
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 12 to 15 minutes.
- Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.
- Increase the heat to high and add the warm water, evaporated milk, 1 1/2 teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.)
- Boil over medium (even reducing to medium-low if necessary) heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes (al dente). If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time- did once after 12 min) and continue cooking.
- Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce.
- Let the pasta sit for 10 minutes. (This is necessary to allow the sauce to thicken.) If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time.
- Season to taste with additional salt and pepper and serve immediately with more black pepper and parmesan, if desired.
- Top with toasted breadcrumbs, if desired.
So very tasty.