Today, no ideas for lunch or dinner? Prepare the pasta with butternut squash and burrata; it is too good. I love butternut squash, and during this period, I prepare it very often, from starters to desserts. The butternut squash is a fruit (because it is not a vegetable as it is often considered), truly versatile because its sweet flavor makes it suitable for both savory and sweet dishes. That’s why you’ll find many RECIPES WITH BUTTERNUT SQUASH on my blog.
But now let’s see how to prepare this delicious pasta with butternut squash and burrata in the following recipe.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz pasta of choice (I used penne rigate)
- 1.3 lbs butternut squash
- 1 clove garlic
- to taste olive oil
- to taste salt
- to taste pepper
- to taste sweet paprika
- to taste parsley
- 1.3 cups broth
- 2 burratas
- 2.5 oz pecorino romano (parmesan is also fine)
Tools
- 1 Frying pan
- 1 Immersion blender
Steps
Start preparing your pasta with butternut squash and burrata by peeling the squash and cutting it into small cubes. Pour a drizzle of oil into a pan and add the garlic, letting it sauté for 1-2 minutes, then add the squash cubes. After a couple of minutes, add the broth, lower the heat, and let the squash cook for about 15 minutes.
At this point, boil the water for the pasta and proceed with cooking it. When the squash is well cooked, pour everything into the immersion blender cup, season with salt, pepper, and paprika, and blend until you have a smooth cream. Then, drain the pasta, keeping 1-2 ladles of the cooking water.
Mix the pasta with the blended squash, the pecorino, and only add some cooking water if needed. Now cut the two burratas in half and serve half a burrata on each plate of pasta with a handful of fresh parsley, a sprinkle of sweet paprika, and enjoy your meal.
Saby recommends…
If you want, you can also add some slightly fried speck to the dish.
