Pasta and Squash with Marjoram Sauce
Pasta con zucca e maggiorana
Ingredients
- 16 oz. Pasta Lensi Pennoni
- 1 med butternut squash, about 2 lbs.
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 5 Tbsp. butter
- 1/3 cup loosely packed fresh marjoram leaves, coarsely chopped
- 1/2 cup vegetable stock
- 3 Tbsp. heavy whipping cream
- 1/4 cup shredded Parmesan cheese
Wine Pairing: Verdicchio (Marche Region)
Recipe Serves: 4-5
Directions
Preheat oven to 375° F. Line a 10 x 15-inch jelly roll pan with aluminum foil.
Using a large, heavy knife, cut off ends of squash. Peel using a vegetable peeler. Cut squash in half, remove and discard seeds. Cut squash into 3/4-inch cubes. Place squash in a mixing bowl and drizzle with oil. Add garlic and season with salt and pepper; toss to coat squash evenly. Spread in a single layer on foil-lined baking sheet. Bake for about 25 minutes or until squash is tender.
Cook pasta according to directions. Drain.
Melt butter in small saucepan over medium heat. Add marjoram to butter, and cook for 1 minute, stirring frequently. (Do not allow butter to brown.) Stir in stock, and season with salt and pepper. Cook, uncovered, stirring frequently, for 2 minutes. Stir in cream; simmer, stirring frequently, for 1 to 2 minutes.
Toss together cooked pasta, squash, and sauce. Sprinkle with Parmesan cheese. Mangiare bene.
Tip: Winter squash, including butternut, is hard and has a tough skin; use caution when cutting it. To make it easier to cut, pierce the squash, then microwave on High (100%) power for 1 to 2 minutes, then let it stand 2 to 3 minutes before cutting.
