Bucatini with Butternut Squash and Baby Leeks
1 butternut squash, halved with seeds and stringy pulp scooped out
2 tbsp olive oil
2/3 - 1 cup chicken broth
2 baby leeks, sliced, washed and drained
1 garlic clove, finely chopped
2 - 3 tbsp ricotta cheese
13 oz A G Ferrari bucatini, approx. one-and-one-half 9 oz boxes
4 tbsp extra-virgin olive oil
1/2 lemon, juiced
Salad to pair
4 cups arugula, washed
4 tbsp walnuts, chopped
freshly ground black pepper
Preheat oven to 350F. Place butternut squash halves on a rimmed baking sheet and drizzle with 1 tbsp olive oil. Season with salt and pepper.
Roast until fork-tender, about 45 minutes. Remove from oven and let cool on sheet for 5 minutes.
Scoop out flesh into a food processor. Purée until smooth, incorporating stock gradually through the feeder spout until consistency is of a thick sauce.
Heat remaining 1 tbsp olive oil in a large skillet set over a medium heat. Add leeks, garlic and a generous pinch of salt, sweating until softened, 5-7 minutes.
Whisk in puréed squash and ricotta. Bring to a simmer and reduce until slightly thickened. Cover and keep warm to one side.
Bring 8 quarts water to the boil in a large stockpot. Once boiling, stir in a generous pinch of salt. Add bucatini and cook until 'al dente, ' about 7 minutes.
As pasta cooks whisk together extra-virgin olive oil and lemon juice with a pinch of salt and pepper in a mixing bowl. Add arugula and walnuts, tossing well.
Drain pasta when ready and add to the sauce, tossing and stirring to coat. Season to taste with more salt and pepper as needed.
Divide between warm bowls and serve with the arugula and walnut salad on the side.
You can serve this pasta with a pinch of red pepper flakes on top for a spicy kick, or for a more savory rendition add in rubbed sage while pureeing squash.
Tags: arugula (4) bucatini (1) leeks (1) pasta (6) ricotta cheese (1) walnuts (1)
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