Paccheri with Butternut & Sage
Paccheri pasta tossed in a creamy, delicate butternut squash sauce and topped with crispy sage leaves.
Ingredients for 2 servings:
1/2 Butternut Squash
1 head of Garlic
2tsp Olive Oil
1tsp Benna Pure Butter (salted)
1 small Onion (chopped)
1/2tsp Smoked Paprika
400g Paccheri Pasta
150ml Benna Fresh Cream
Salt & Pepper (to taste)
Method:
Cut the butternut squash in half and discard the seeds.
Make some slits into the flesh with a sharp knife.
Place the squash in a backing tray and season it with salt, pepper, and paprika.
Place the garlic head in the seed cavity and bake it in a preheated 200°c oven for about 40 minutes, or until it becomes soft when pricked with a knife.
Once ready, let it cool off a bit, then scoop the flesh out.
Place it in a bowl, or an immersion blender container.
Squeeze the garlic pulp and add it to the squash.
Add the fresh cream, some more paprika, salt and pepper and blend everything until you get a smooth puree.
Place the butter in a hot skillet and gently fry the sage. Remove it once it gets crispy.
In the meantime start boiling the pasta.
Add the chopped onion to the butter and fry for about 4 minutes until it becomes soft.
Add in the squash puree, and a ladle of pasta water.
Bring to a gentle boil and lower the flame to a minimum.
Boil the pasta until it’s almost done, then add it to the cream and mix well.
Cook for about a minute until the pasta is perfectly done then plate immediately.
Finish it off with the crispy sage and serve.
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