There’s something about roasted root vegetables that are just soothing to the soul on a cold fall or winter night. And butternut squash, the richest, creamiest of the root vegetables, is like healthy comfort food from the earth.
How do you make it even more comforting? Throw it in a bowl of spiraled trottole pasta with fresh thyme and pumpkin seeds – not to mention cream for good measure.
This recipe, from Christopher Mohs of Pumpernickel&Rye, is just the right mix of healthy and decadent, and is guaranteed to keep you warm no matter what the weather is like out there.
- 1 1/2 pounds butternut Squash, cubed
- 1 pound trottole pasta
- 1/4 cup dark brown sugar
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons heavy cream
- 1/4 cup pumpkin seeds
- 1 tablespoon fresh thyme, plus sprigs for garnish
- 1 Preheat the oven to 350 F. In a bowl, combine the butternut squash, dark brown sugar, olive oil, salt, and pepper, and toss to coat the squash evenly.
- 2 Pour into a roasting dish, cover with aluminum foil and roast for 45 – 60 minutes.
- 3 In the final 20 minutes of roasting, boil and cook pasta according to package instructions.
- 4 When the pasta has cooked, strain and return pasta to the cooking pot.
- 5 Remove the roasted butternut squash from the oven and place 1/4 of the butternut squash into the pot with the pasta (these are chunky bits for the final dish).
- 6 Put the remaining squash in a blender and puree until smooth, add the heavy cream and give one quick blitz.
- 7 Pour the pureed squash along with fresh thyme and pumpkin seeds into the pasta and stir to combine and coat the pasta. Serve and enjoy!