Gemelli with Butternut Squash

Gemelli with Butternut Squash
Staff Writer
pasta

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Domain in New York City shares their wintery recipe for gemelli with sweet butternut squash, kale, wild mushrooms, and Aleppo pepper.

Notes

To plate: Finish with toasted pumpkin seeds, pumpkin oil, and additional Parmesan and Aleppo.

Ingredients

  • butternut squash, peeled and seeded, the top part sliced thin and the base quartered
  • onion, sliced
  • cloves garlic, sliced
  • pint white wine
  • sprigs thyme
  • sprig rosemary
  • quarts vegetable stock
  • Salt and pepper, to taste
  • 1  Pound  gemelli
  • Kale
  • Parmesan cheese
  • Aleppo

Directions

Sweat the onion and the garlic in a large sauce pan. Add the sliced squash, continue to sweat until soft. Add the white wine and reduce. Cover with the vegetable stock and simmer for 20 minutes with the rosemary and thyme. Purée in food processor, until very smooth. Reserve.

Toss the bottom section of the squash with olive oil, salt, pepper, rosemary, and thyme. Place on a roasting tray and cook at 350 degrees in the oven until soft.

Meanwhile, Boil your fresh pasta in salted water for about 3 minutes.

Sauté sliced garlic, roasted squash, and kale. Add a splash of white wine, cook down. Add the squash sauce, bring to a simmer. Add the cooked pasta. Finish with Parmesan, and Aleppo pepper.

 

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.