TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	butternut squash weighing	453.592	grams	None
	bow-tie pasta	226.796	grams	None
	olive oil	1.0	Tbsp	None
	shallots	236.588	grams	None
	parmesan cheese	50.0	grams	None
	heavy cream	119.0	milliliters	None
	nutmeg	0.125	teaspoons	None
	parsley	1.0	Tbsp	None
	lemon juice	2.0	teaspoons	None
	salt and pepper	4.0	servings	None
	water to the sauce	4.0	servings	None

butternut squash weighing

Qty: 453.592

Metric: grams

Price: None

bow-tie pasta

Qty: 226.796

Metric: grams

Price: None

olive oil

Qty: 1.0

Metric: Tbsp

Price: None

shallots

Qty: 236.588

Metric: grams

Price: None

parmesan cheese

Qty: 50.0

Metric: grams

Price: None

heavy cream

Qty: 119.0

Metric: milliliters

Price: None

nutmeg

Qty: 0.125

Metric: teaspoons

Price: None

parsley

Qty: 1.0

Metric: Tbsp

Price: None

lemon juice

Qty: 2.0

Metric: teaspoons

Price: None

salt and pepper

Qty: 4.0

Metric: servings

Price: None

water to the sauce

Qty: 4.0

Metric: servings

Price: None

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Instructions

Step 1: Preheat the oven to 350F.

Equipment:

• oven

Step 2: Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .

Ingredients:

• butternut squash
• seeds

Step 3: Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.

Ingredients:

• butternut squash
• water

Equipment:

• baking pan

Step 4: Bake for 40 minutes or until a fork easily pierces the squash.

Ingredients:

• squash

Equipment:

• oven

Step 5: Allow to cool for 10 minutes.

Step 6: Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).

Ingredients:

• squash

Equipment:

• immersion blender
• blender
• bowl

Step 7: Discard the skins.

Step 8: Fill a pot with water

Ingredients:

• water

Equipment:

• pot

Step 9: and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.

Ingredients:

• water
• salt

Step 10: Add the pasta and cook at a hard boil, uncovered until al dente.

Ingredients:

• pasta

Step 11: While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.

Ingredients:

• olive oil
• pasta

Equipment:

• frying pan

Step 12: Add the shallots and saut until soft and translucent, about 5 minutes.

Ingredients:

• shallot

Step 13: Add the butternut squash pure and c

Ingredients:

• butternut squash

Step 14: ook for about a minute, mixing it in with the shallots.

Ingredients:

• shallot

Step 15: Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.

Ingredients:

• cream

Step 16: Stir in the Parmesan.

Ingredients:

• parmesan

Step 17: Add the nutmeg, salt and pepper.

Ingredients:

• salt and pepper
• nutmeg

Step 18: Add water (or chicken stock) to thin to the consistency you want.

Ingredients:

• chicken stock
• water

Step 19: Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.

Ingredients:

• lemon juice
• parsley

Equipment:

• frying pan

Step 20: Check pasta. When ready (al dente) drain and plate.

Ingredients:

• pasta

Step 21: Pour the sauce over the pasta.

Ingredients:

• pasta
• sauce

Step 22: Garnish with a little extra parsley and Parmesan.

Ingredients:

• parmesan
• parsley

Step 23: Serve immediately.

Step 24: Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.

Ingredients:

• winter squash
• squash