Bucatini With Squash and Walnuts

Name: Bucatini With Squash and Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups walnut halves; 2 tablespoons olive oil; 14 fresh sage leaves; 3/4 teaspoon salt; 2 tablespoons butter; 2 cups white onions, chopped; 5 cups butternut squash, diced; 1/4 teaspoon ground nutmeg; 1 pinch white pepper; 1 lb bucatini pasta; 2/3 cup whipping cream; 1/2 cup parmesan cheese, grated

Submitted by Irmgard

"A different yet delicious way to serve pasta."

Download

Ready In:: 1hr
Ingredients:: 12
Serves:: 4-6

ingredients

1 ¹⁄₂ cups walnut halves
2 tablespoons olive oil
14 fresh sage leaves
³⁄₄ teaspoon salt
2 tablespoons butter
2 cups white onions, chopped
5 cups butternut squash, diced
¹⁄₄ teaspoon ground nutmeg
1 pinch white pepper
1 lb bucatini pasta
²⁄₃ cup whipping cream
¹⁄₂ cup parmesan cheese, grated

directions

Chop the walnuts, rub and blow off as much of the loose skins as possible.
In a large skillet or Dutch oven, heat the oil over medium-high heat.
Add half of the sage leaves and a pinch of salt and fry for 10 seconds.
Add the walnuts and fry, stirring, until the walnuts are nicely toasted, 1 to 2 minutes.
With a slotted spoon, remove the nuts and sage, leaving as much oil as possible.
Set aside.
Reduce the heat to medium and melt the butter.
Add the onion, remaining sage and a pinch of salt and fry, stirring often, until the onion is very soft, about 10 minutes.
Add the squash, 1/2 teaspoon of the salt, nutmeg and pepper.
Saute over medium-high heat for 3 minutes, then cook, stirring often and adding a splash of water as necessary to prevent sticking, until the squash is soft, about 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions, until al dente.
Reserving one cup of the cooking liquid, drain.
Stir the cream into the squash mixture and bring to a boil.
Stir in the pasta, reserved walnuts and sage, and half of the reserved cooking liquid.
Stir until the pasta is well coated with sauce.
Toss in the Parmesan cheese, adding more of the reserved cooking liquid as needed to keep the sauce moist.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

View Full Profile