Saturday, January 17, 2009

Pasta with Creamy Egg and Butternut Squash Sauce

I thought I would try another recipe from Salty Girl Cooks. If you like butternut squash, I think you will enjoy this dish. I forgot to take a pic, sorry!

1/2 lb pasta (after cooking pasta, reserve 1 cup pasta water)
2 eggs
1 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1 TB water
1 lb butternut squash, roasted, peeled and cut into roughly 1 inch chunks
1/2 cup grated cheese (I used parmesan)
salt and pepper to taste

To roast the squash, peel it and cut into one inch chunks. Boiling the squash for 5 minutes or so will make this process easier.

Toss the squash with a little olive oil, salt, and pepper. Roast in the oven at 400 degrees for 35-40 minutes, until squash is tender.

While you're roasting the squash, cook pasta according to directions in salted water. Time it so the pasta finishes when the squash is done.

Combine next 5 ingredients (eggs through water) in a bowl using a fork. Set aside.

When pasta is done cooking, use tongs to transfer it to a large bowl. Reserve 1 c cooking water. Slowly pour egg mixture over pasta, using tongs to thoroughly combine mixture and pasta. You should do this while the pasta is very hot in order to cook the egg.

In another bowl, gently mash 1/2 of the roasted squash using the back of a wooden spoon.

Add mashed squash to pasta, and combine. Use pasta water to achieve desired consistency. Season with salt and pepper to taste. Top each portion with chunks of squash. Serve with grated cheese. Serves 3-4.

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