Pasta With Butternut Squash
- 1 pound peeled and seeded butternut squash (start with a whole squash weighing about 1 1/2 pounds)
- Salt to taste
- 2 tablespoons butter or olive oil
- Freshly ground black pepper to taste
- 1 pound cut pasta, like ziti
- 18 teaspoon freshly grated nutmeg, or to taste
- 1 teaspoon sugar, optional
- 1/2 cup freshly grated Parmesan
- Cut squash into chunks, and place in food processor.
- Pulse machine on and off until squash looks grated.
- (Alternatively, grate or chop the squash by hand.)
- Set a large pot of salted water to boil for the pasta.
- Place a large skillet over medium heat, and add the butter or oil.
- A minute later, add the squash, salt, pepper and about 1/2 cup of water.
- Cook over medium heat, stirring occasionally.
- Add water, about 1/4 cup at a time, as the mixture dries out, being careful not to make it soupy.
- When the squash begins to disintegrate, after about 10 or 15 minutes, begin cooking the pasta.
- While it cooks, season the squash with the nutmeg, sugar if necessary, and additional salt and pepper if needed.
- When the pasta is tender, scoop out about 1/2 cup of the cooking liquid, then drain.
- Toss it in the skillet with the squash, adding the reserved cooking water if the mixture seems dry.
- Taste, and adjust the salt, pepper or nutmeg as you like; then, toss with the cheese and serve.
butternut, salt, butter, freshly ground black pepper, pasta, nutmeg, sugar, freshly grated parmesan
Taken from cooking.nytimes.com/recipes/7933 (may not work)