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Spaghetti with roasted butternut squash and gorgonzola sauce

Pasta45 minutes4 people350 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Immersed in autumn, with the best of its seasonal ingredients, today we bring you this delicious recipe for spaghetti with roasted butternut squash and gorgonzola sauce. It is incredible! despite carrying gorgonzola It has a mild flavor overall. In fact, the power of that cheese is completely necessary for the dish, because only with the pumpkin sauce it would make a dish too flat and we would get tired quickly.

It is also a perfect term if you have roasted pumpkin that you have left over If not, it is a perfect option to roast some pieces of pumpkin and eat them in a thousand ways. We love to eat it directly roasted, with salt, olive oil and pepper, as an accompaniment to some meat or fish. delicious!

Spaghetti with roasted butternut squash and gorgonzola sauce

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With the best of seasonal fall ingredients, we prepare these spaghetti with roasted butternut squash and gorgonzola sauce. A dish that will not leave anyone indifferent: the softness and sweetness of the pumpkin and the explosion of flavor and the creaminess of the gorgonzola cheese make a unique dance partner.

Spaghetti with roasted butternut squash and gorgonzola sauce
  • Irene Arcas
  • Recipe type: pasta
  • Calories: 350
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of raw pumpkin
  • 2 cloves of garlic
  • 50 g of virgin olive oil
  • 300 g spaghetti
  • 150 g gorgonzola cheese
  • 200 g of cream (a small brick of 200 ml)
  • 50g milk
  • 100 g of spaghetti cooking water
  • the juice of 1/2 lemon
  • shawl
  • pepper

Preparation

  1. Season the pumpkin with salt and pepper and roast it in pieces in the oven for 30 minutes, at 180º. 

  2. Cook the pasta in plenty of boiling salted water for the time indicated on the package so that it remains and cook until pasta is. We withdraw and reserve the cooking water (we will use it to lighten the pasta sauce).

  3. In the glass add the oil, the garlic. we chop 4 seconds, speed 5, we lower the remains of the walls and program 3 minutes, temperature 120º, spoon speed.

  4. Add the roasted pumpkin to the glass and chop 5 seconds, speed 5. We lower the wreckage and schedule 5 minutes, temperature 120º, speed 1.

  5. Add the cream, the cooking water, the milk, salt and pepper and program 3 minutes, temperature 100º, speed 1. 

  6. Place the spaghetti in a large bowl, pour the sauce over the spaghetti, squeeze half a lemon, place a few pieces of gorgonzola on top, a touch of pepper and salt and enjoy!


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