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Honeynut Mafaldine

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings


  • 1/2 lb. fresh mafaldine

  • 2 honeynut squash, halved

  • 1 shallot, halved

  • 1 bulb of garlic

  • 2 tbsp. extra virgin olive oil

  • 1/2 cup chicken or vegetable stock

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/3 cup heavy cream

  • 2 tbsp. unsalted butter

  • Salt & pepper to taste


  1. Preheat oven to 375°F. Place the honeynut squash, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 40 minutes.

  2. Bring a large pot of water to a boil.

  3. Scoop the roasted honeynut squash and add to a blender along with the shallot, garlic and chicken stock. Blend until smooth. Add the heavy cream and Parmigiano and blend again. Add salt to taste.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.

  5. Strain the pasta and add it to a large sauté pan along with the honeynut squash sauce and 1/4 cup pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time. Finish with 2 tbsp. butter.

  6. Plate and top with more Parmigiano.


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