Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Butternut Squash Ditalini
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 485
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 46 mg
- Sodium
- 506 mg
This comforting stovetop pasta relies on a luscious, cheesy vegetable base to deliver all the cozy warmth of a classic noodle dish. By trading heavy dairy for a velvety butternut squash puree, it achieves a lighter yet deeply satisfying richness that beautifully coats every piece of ditalini. It makes for a deeply warming fall side dish that will feel right at home on your Thanksgiving table. To top it off, it's crowned with a toasty, sage-infused panko breadcrumb topping that adds the perfect amount of savory crunch to every bite.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 485
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 18 g
- Cholesterol
- 46 mg
- Sodium
- 506 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt 2 tablespoons butter with the olive oil in a small skillet over medium heat. Once foaming, add the sage leaves and cook until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate to drain. Add the panko and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until golden brown, 2 to 4 minutes. Transfer to a small bowl, then add the sage leaves to the bowl, crushing them as you go. Mix in 2 tablespoons Parmesan; set aside the panko mixture for topping.
- Heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots begin to soften, about 3 minutes. Add the butternut squash and 1 teaspoon salt and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Add 2 cups water and bring to a boil, then reduce to a simmer, cover and cook until the squash is very tender, about 15 minutes.
- Transfer the squash mixture to a blender and puree. Wipe out the pot and add the squash puree. Stir in the heavy cream and cayenne and reheat over medium heat. Add the pasta and toss to coat, adding the reserved cooking water, 1 to 2 tablespoons at a time, if needed to loosen. Stir in the remaining 1 cup Parmesan until melted. Taste and adjust the seasoning with salt and black pepper. Transfer to a serving dish and top with the panko mixture.
