A Taste of Fall, Made with Pasta
When the weather turns crisp and the leaves start to change, we find ourselves craving dishes that are warm, comforting, and full of seasonal flavour. This Squash Agnolotti with Roasted Butternut Cream is exactly that.
Delicate pasta filled with creamy squash comes together with a rich, velvety butternut cream sauce for a dish that feels like fall in every bite. It’s cozy enough for a quiet night in, yet special enough to serve at your next autumn dinner.
Ingredients:
- 1 bag (500 g) Tre Mari frozen squash agnolotti
- ½ small butternut squash, peeled and cut into 1-inch cubes
- 2 shallots, diced
- 2 cloves garlic, peeled
- ½ cup unsalted butter
- 2 tbsp Tre Mari Extra Virgin Olive Oil, plus more for roasting and drizzling
- ½ cup Parmigiano Reggiano, grated, or to taste
- ½ tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper.
- Wrap the shallots and garlic cloves in foil with a little olive oil and a pinch of salt.
- Roast for 25–30 minutes, or until the squash is fork-tender and caramelized at the edges.
- Meanwhile, bring a large pot of salted water to a boil and cook the Tre Mari Squash Agnolotti according to package instructions. Reserve 1 cup of the cooking water, then drain.
- Transfer 1 cup of the roasted squash to a blender along with the roasted shallots and garlic, a drizzle of olive oil, and some of the reserved pasta water. Blend until smooth and creamy.
- In a large skillet, melt the butter with a drizzle of olive oil over medium heat. Add the cooked agnolotti and toss gently. Pour in the squash sauce and stir to coat, adding more pasta water, ½ cup at a time, until silky.
- Season with salt, black pepper, and finish with grated Parmigiano Reggiano to taste.
