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
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.
Bring a large pot of water to a boil.
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.
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.
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.
Plate and top with more Parmigiano.