So earthy, nutty, warm and aromatic! What a wholesome vibrant dish!
Butternut Squash, Fresh Rosemary and Walnut Pasta
1.5 lbs shell pasta (medium or small shell)
1 medium butternut squash, peeled and chopped into 1/2 inch chunks
2 TSBP olive oil
3 TBSP unsalted butter
2 TSBP fresh rosemary, chopped
2 small to medium shallots, minced
salt and pepper to taste
3 TBSP lemon juice
2-3 oz Parmesan, shredded
1/2 cup walnuts or pecans, chopped and toasted
- Heat olive oil in a large tall pan or Dutch oven over medium high heat. Add butternut squash and cook, stirring frequently for 15-20 minutes, until caramelized, golden brown and tender. Ensure to season it well with salt and pepper during the cooking process. If needed, cover the pot with a lid for a few minutes. Make sure you don’t overcook the squash so it becomes mushy.
- Add butter, rosemary and shallots. Cook for 2-3 minutes until aromatic and set aside. Stir in lemon juice.
- Meanwhile, cook pasta slight shy of al dente, about a minute less than the package instructions. Drain the pasta, reserving 2 cups of pasta cooking water.
- Add the pasta to the pan with squash, add 1/2 cup pasta cooking water and cook for a minute or two for the flavours to blend. Add more pasta cooking water as needed to make the pasta saucy but not soupy. Once you are happy with consistency, remove from heat and stir in Parmesan. Season with more salt and pepper, to taste. Serve.