Pasta Aglio Olio With Butternut Squash
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup roughly chopped, toasted nuts (preferably hazelnuts, almonds or pecans)
- 2tablespoons freshly squeezed lemon juice (from about half a lemon)
- ¾cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 1pound cavatappi or other curly pasta
- 5garlic cloves, thinly sliced
- ½teaspoon chile flakes
- 5packed cups butternut squash, from 1 (2-pound) squash, peeled and grated using the large holes on a box grater or food processor
Nutritional analysis per serving (4 servings)
997 calories; 55 grams fat; 8 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 7 grams polyunsaturated fat; 111 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 20 grams protein; 840 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of heavily salted water to a boil. Meanwhile, in a small bowl, stir together the nuts, lemon juice and 1 tablespoon olive oil, seasoning to taste with salt and pepper. Set aside.
- Step 2
Once the water’s boiling, add the pasta and cook until al dente according to package directions. As the pasta cooks, make the sauce: In a sauté pan or skillet large enough to hold all the pasta, cook ¾ cup olive oil, garlic and chile flakes over medium heat until the garlic turns blond, about 2 minutes, adjusting heat as needed to avoid burning.
- Step 3
Add the squash and a pinch of salt and pepper and cook, stirring occasionally and pressing down on the mixture so it steams, until softened, about 5 minutes. Remove 1 cup of water from the pasta pot. Add ¾ cup of the pasta water to the sauce, and let simmer until the water evaporates and a glossy sauce forms, about 2 minutes. Turn the heat to low.
- Step 4
When the pasta is done, drain and immediately dump it into the sauce, tossing to coat. Adjust with salt, pepper and remaining pasta water. Serve with the nuts on top.
Private Notes
Comments
In what world can you grate an entire butternut squash AND cook all this in only 25 minutes?
In a world with a food processor.
I just read this recipe, and haven't cooked it yet, but I am anxious to do so. Many of the suggestions sound promising. The addition of spinach or chard seems good, and I think I would roast the butternut squash in chunks, with olive oil, in the oven first, and give it some good caramelization. Many of the comments from Times readers can be as valuable as the original recipes themselves. Thanks, fellow readers.
This was delicious. I added some Rosemary and nutmeg, and sprinkled parmesan on it. Sage would also be great, I think.
I made this with homemade fresh linguini as I thought the sauce is of the more subtle variety that best suits a fresh pasta. Wonderful. And while I generally agree with my Salerno mother-in-law's oft-stated opinion that our generation doesn't use enough olive oil, I will use a little less next time. But a little more garlic. Oh, and I won't make the mistake of grating the squash with a box grater rather than my food processor attachment next time, either.
My food processor was broken and I was too lazy to grate the squash by hand so I cut it up small and roasted it for 1hr 20min. I added some sautéed chanterelles and chopped kale before adding the pepper flakes and squash. Mashed with a potato masher to get the correct squash consistency and ended up using the entire cup of pasta water to make sauce.DELICIOUS!
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