Black Truffle & Butternut Squash Pasta
Black Truffle & Butternut Squash Pasta
Fustini’s
6-8
10 minutes
1 hours
Ingredients
- 2 bulbs of garlic, with the tops sliced off (keep whole bulb intact)
- 1 butternut squash, peeled and halved, with the seeds removed
- Fustini’s Black Truffle olive oil
- Fresh sage, ribboned
- Fresh rosemary, finely chopped
- 1 lb box of a pasta (recommended orecchiette or other small pasta)
- 3 Tbsp butter
- 2 cups heavy cream
- Shredded parmesan cheese (optional)
Directions
- Preheat the oven to 400°F, and brush 3 Tbsp Black Truffle olive oil onto the butternut squash. Place squash on a lined baking sheet and roast for 50 minutes or until fork tender.
- Drizzle Black Truffle olive oil onto the prepared garlic bulbs, wrap in aluminum foil, and place onto the baking sheet with butternut squash for the last 30 minutes of roasting.
- Once the ingredients are cooked, add garlic, squash, and heavy cream to a blender and puree until smooth. Season with salt and pepper to taste.
- Bring a salted pot of water to boil, cook your choice of pasta to al dente. Reserve 1 cup of pasta water and drain pasta.
- In a pan, melt butter and sauté your chopped rosemary and sage until fragrant and butter is browned. Add squash puree to butter and herbs in the pan, and add ¼ cup of the reserved pasta water. Add 3 Tbsp of Black Truffle olive oil and mix. Adjust consistency with pasta water accordingly.
- Add cooked pasta to sauce and mix with tongs to incorporate. Finish with a drizzle of Black Truffle olive oil, flakey salt, and optional crispy sage and shredded parmesan.
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