Butternut Squash Parmesan Pasta

Butternut Squash Parmesan Pasta

I love when the cooler weather rolls around and I don’t have to feel guilty about cooking with some of my favorite rustic flavors. While we have almost everything readily available to us these days whether in season or not, I feel really awkward baking a pumpkin pie in 90 degree weather. So although we don’t get much of a cold front during fall / winter here in Florida, we definitely get a break from the savage humidity that haunts us the other ten months of the year. And now is that time..

Italian Recipe

 

So I’m pulling out all the stops and blending flavors that I love together for some good ol’ fashioned home-cooked love. I really love cooking from my cook books (I have so many) but I always end up going off-script and adding my own little touches. This Butternut Squash with Prawns recipe is just perfect for adding some Parmigiano Reggiano. I learned all about adding #theonlyparmesan to unexpected dishes at the culinary academy cooking classes at the Biltmore Hotel in Coral Gables. Very fun, very informative, insanely delicious!

I started with fresh butternut squash, a decent size, peeled it, took out the seeds, and cut into one-inch squares. Saute that up in some garlic and olive oil until golden, and add some vegetable broth. Cover and let it simmer until tender, but first take a whiff.. Mmmm.

After that’s all done, take the mixture and drop it into your food processor and give it a whirl, until it’s thick and creamy. Smell that? It tastes even better!

Pasta Recipe

Boil a pot of pasta – in this case Rigatoni, I like the way the sauce gets trapped into the noodles and then burst in your mouth like a butternut squash surprise! This is usually around the time I season the shrimp with salt and pepper, then saute them about three minutes on each side.

Shrimp Pasta

Just until they are pink, then set them aside. Once that pasta is cooked al dente, I add the butternut squash puree and stir in the hot-pot with the burner on low.

Add in the milk, grated Parmigiano Reggiano from the wheel of goodness, basil, and sautéed shrimp. Folding the shrimp in gently, you can add any salt and pepper to your taste. Serve it up and listen to the silence at your dinner table. My boys love this recipe and it has become a staple for us.

Parmesan literally means “from Parma” this is how you know the parmesan cheese you are tasting is authentic, there can only be one parmesan! Parmigiano Reggiano from any producer are all equally good as they are all certified by the consortia who controls every single wheel from each producer. Generally in the US you will find them unbranded as they are often cut from the whole wheel at the store and then wrapped there. You can find “the only parmesan” at your local cheese shop, Whole Foods, Costco, and some larger grocers.

Pasta Recipe

 

Bon Appetit!

Butternut Squash Parmesan Pasta

Butternut Squash Parmesan Pasta

Ingredients

  • 3 tbsp olive oil
  • 1lb butternut squash
  • 2 garlic cloves, minced
  • salt and pepper
  • 1/4 tsp fresh black pepper
  • 1 cup vegetable stock
  • 1lb rigatoni
  • 1lb shrimp, peeled and deveined
  • 3/4 cup whole milk
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated parmigiano reggiano

Instructions

  1. Add 3 tbsp of evoo in a pan, add garlic saute for one minute. Add butternut squash cut into one-inch squares. Saute until golden, then add vegetable stock and cover until simmering and squash is tender. Blend squash mixture in a food processor or blender. Boil pasta, drain. Add back to heat on low, pour in mixture and add milk. Stir, then add the rest of the ingredients folding in gently.
  2. Garnish with extra parmesan and basil, serve hot and enjoy!
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Essentially yours,

Erika

Pasta Recipe


Disclosure: This is a sponsored post. I received large quantities of Parmigiano Reggiano in order to facilitate my review of the product. As always, all opinions and pasta obsessions expressed here are 100% my own.  
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