Creamy Butternut Squash Pasta
with Marcona Almonds, Aged Cheddar & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
This winter warmer is creamy and dreamy, carefree and meat-free. Our riced butternut squash makes it a cinch to pull together a sauce. Cook the fine grains with a touch of garlic and our Old Country spice mix. Add in a pour of heavy cream, aged cheddar cheese and butter, and you’ve got a happy-go-lucky coating for al dente pasta. Make this gemelli a real gem with crackling chopped almonds and roasted broccoli on top.
We will send you:
- 15ml Minced garlic
- 300g Butternut squash ‘rice’ (chopped butternut squash)
- 200g Broccoli florets
- 25g Marcona almonds
- 225g Gemelli
- 60ml Heavy cream
- 60g Grated aged cheddar
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Milk, Mustard, Almonds, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
25 g
Sodium
570 mg
Total Carb
116 g
Sugars
13 g
Protein
30 g
Fibre
11 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 16 min., until tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the squash rice, garlic, ¼ cup water (double for 4 portions), the spices and S&P. Cook, partially covered, stirring occasionally, 8 to 10 min., until softened.
Finish the sauce & combine the pasta
To the pan of squash rice, add the cream and ⅔ of the reserved cooking water; bring to a boil. Reduce the heat to simmer and add the pasta, cheese and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
Roughly chop the almonds. Divide the pasta between your bowls. Top with the broccoli. Garnish with the almonds. Bon appétit!
