Autumn Spaghetti with Roasted Butternut Squash

(Photo Courtesy: Facebook/Rosalina's Restaurant)

Go Providence has brought Chef Lauren Lynch from Rosalina Restaurant, making Autumn Spaghetti with Roasted Butternut Squash.

1 lb thin spaghetti
1 lb peeled, roasted butternut squash
1 pint of heavy cream
I tbsp of chopped garlic
4 tbs butter (1/2 stick)
4 tbs good extra-virgin olive oil
1/2 bunch of fresh sage (chiffonade, finely sliced)
1 tsp nutmeg
1 tsp cinnamon
1/2 cup grated Pecorino Romano cheese
Kosher salt and pepper to taste
1/2 cup of candied pine nuts (see recipe below)

• Peel and cube 1 lb of butternut squash, toss on baking sheet with olive oil, salt, and
pepper. Roast in oven at 400 degrees for 25 minutes or until tender,
• Boil 6 quarts of well salted water for 1 lb of spaghetti.
• Cook spaghetti for 1 minute shy of package directions (until al dente)
• Sautée garlic in 2 tbsp olive oil with pinch of salt and pepper.
• Add squash, and heavy cream, bring up to a simmer.
• Add cinnamon, nutmeg, 3/4 of your chopped sage (reserve leftover sage) and
butter to cream sauce, reduce 2-3 minutes or until cream begins to thicken.
• Add cooked spaghetti to pan along with a little pasta water to help bind the sauce.
• Add 1/4 cup of Pecorino Romano cheese, stir over heat until cheese combines into
cream sauce.
• Cook until sauce thickens and all ingredients combine.
• Plate and garnish each with reserved cheese, sage, and candied pine nuts (see
recipe below). Drizzle remaining extra-virgin olive oil over each dish.
• Mangia!

Candied Pine Nuts

Reduce 1 1/2 cups of liqueur 43 (substitute favorite vanilla or nut flavored liqueur
example: Frangelico or Disaronno liquor).

Add 1 cup of sugar and cook until thick syrup consistency. Add 1/2 cup of pine nuts and cook for 3 more minutes. Spread out on an oiled sheet pan or silpat baking mat.

Refrigerate for about an hour or until it sets up. Remove from mat and roughly chop until you reach a crumbly consistency.


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