Spaghetti with butternut cream

Spaghetti with butternut cream

You know how much I love pasta. I always want to discover new ways to cook them. In this Halloween week, I wanted to honor squash once again, and more particularly the butternut. There are so many ways to accommodate it.
And with pasta, what does it give?
The result is a wonderfully creamy sauce, with the pretty orange color that we love so much at the moment. You will love. And your children too, that’s for sure.

To make this sauce is very simple. Brown the pieces of butternut squash in the pan, before continuing to cook with a vegetable broth. Once the butternut squash is tender, it is mixed. A little cream brings the creaminess. To serve my spaghetti, I added sage-flavoured butter and crispy leaves. Parmesan, a few pumpkin seeds and here is a delicious dish that I accompanied with a slice of raw ham.

A recipe to repeat very often.

Spaghetti with butternut cream:

600g butternut squash (1/2)
1 small onion
2 cloves garlic
250ml vegetable stock
2 nice tbsp heavy cream
40 g grated parmesan + for serving
60g butter
salt pepper
pumpkin seeds
400g spaghetti

Peel and cut the butternut into cubes.

Fry the chopped onion in a little oil.
Add the butternut squash and brown it for about 5 minutes, stirring regularly.
Add the grated garlic and a few sage leaves.
Add a little hot broth and continue cooking over medium heat until the butternut squash is tender. Add broth as soon as it has evaporated.

Meanwhile, cook the spaghetti according to package directions.

Melt the butter and sage until it takes on a light golden color.
To book.

Blend the butternut squash then return it to the pan.
Add cream and grated parmesan. Season.
Let simmer over low heat.

Take a little pasta cooking water to add to the sauce to make it smooth.
Add the spaghetti. To mix together.

Serve immediately with parmesan, pumpkin seeds, flavored butter and crispy sage leaves.
Serve with raw ham if desired.

Spaghetti with butternut cream

To finish: I add the broth several times as needed. By doing so, it’s like for a risotto, we concentrate the aromas. The goal is to make a sauce and not a soup.

Rather than serving with ham, you could put bacon in the sauce. To do this, brown it at the very beginning of the recipe, then set it aside to add it at the end.

Sage, I have plenty in my garden. It’s a little extra to the recipe, but you can do without.

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