Well it’s been a while since I’ve posted anything on here. I’ve been so busy/broke as hell, but I’m back now.
Well Arkansas weather decided to do whatever it wants and snowed on us…..in May. Now it’s a cold and dreary weekend, so I though I would spend the weekend indoors making something comforting and delicious. Butternut squash and pasta sounded perfect. My sister bought me a pasta roller for my birthday and I haven’t been able to get around to using it until now. I had never made pasta from scratch so this was a first for me. It was surprisingly easy. All you need is:
- 3 cups of sifted flour
- 3 eggs
- 1 tsp salt
- water as needed
Roasted Butternut Squash & Red Pepper Sauce
- 1 butternut squash roasted
- two red peppers roasted (or a 16oz jar of roasted red peppers if you are feeling lazy as I was)
- 3 cloves of minced garlic
- 1 small bunch of green onions chopped
- extra virgin olive oil
- 1 cup of cream
- 2 cups of vegetable broth
- a pinch of nutmeg
- 1 bunch of basil leaves chopped
- 1/2 cup of cheese – pecorino romano, parmesan, fontina
- salt and pepper
- parmesan/chopped green onion/red pepper/basil for garnish
Makes about 6 to 8 servings.
Roast your butternut squash before you make the pasta to help save time. Cut off the ends and peel the squash. Cut into 1 inch cubes. Lightly toss in oil, salt, and pepper.
Put the squash in a roasting pan and bake at 400 degrees for 30 to 40 mins. Stirring once. Once tender remove from oven and set aside.
While the squash is roasting, start making the pasta dough.
Put all the ingredients, except for the water, in the food processor and pulse until mixture resembles a sandy pea sized mixture. Add water a little at a time if the dough is too dry. Once it starts to pull away from the edges your dough is ready to knead.
Turn your dough out onto a floured surface and knead for about 2 mins. Cover and let it rest for about 15 to 30. (I had to run to an art exhibit so I let it sit for an hour and it was fine.)
Once it looks smooth in appearance cut it into fours and flour each piece and you can start running each dough into the pasta roller.
You want to start on the largest setting (mine is 7) and feed the pasta into the machine while cranking the handle. (Unless you have an electric one. I ain’t that fancy.) Lower the setting as you feed the pasta into the machine each time until you’ve reached your desired thickness. I wanted to make wide noodles so I went to 2. Keep in mind the noodles will plump slightly once you cook them.
If you have the pasta cutter attachments you can use those, but I wanted to do a more rustic wide noodle so I just folded the pasta sheets and cut them myself with a pizza cutter. Handy little things.
You can dry your pasta on a rack or you can freeze for later use or cook them now. I made a pasta rack out of some things I found around the apartment (I have random dowels and wood because I’m crafty like that) and just used it to get the pasta out of the way.
Now back to the sauce. Puree the squash and red peppers (setting aside some peppers for garnish) in the food processor until smooth. In a sauce pan, sauté the garlic and onion in olive oil over medium heat. Sprinkle with nutmeg and sauté until fragrant. Add cream and vegetable broth, stir in cheese and pureed squash and peppers. Add basil and stir until mixture is smooth.
Add pasta to boiling water, cooking for about 3 to 5 mins. Drain and add to sauce. Garnish and enjoy! Here’s to winter in May.
I garnished with peppers, green onions, parmesan, basil, and finished with black sea salt.