by SmallKitchCara
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SmallKitchCara's Notes:
Expand1 small delicata squash Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 pinch cayenne pepper Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/2 cup low-fat or whole milk Ask a question about this ingredient
1-2 tablespoon heavy cream Ask a question about this ingredient
2-3 ounces pasta (I like whole wheat gobbetti, but use your favorite) Ask a question about this ingredient
1 tablespoon grated Parmesan Ask a question about this ingredient
Bring about an inch of water to the boil in a large stockpot. Cut the squash into large wedges and remove the seeds. Arrange in a steamer basket. Steam for 8-12 minutes, until the squash is very tender. Remove the steamer basket and let the squash cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.
Ask a question about this stepMeanwhile, fill up the pot with water for pasta and start it boiling.
Ask a question about this stepIn a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes. (Don't raise the heat and try to rush this.) Add the cayenne, nutmeg, and salt and toss to mix.
Ask a question about this stepAdd the milk, cream, and mashed squash to the pan, stirring to smooth it all together. Raise the heat slightly, bringing the sauce to the simmer. Simmer over medium heat until reduced, about 7 minutes. When you reach this point, you can add your pasta to the boiling water, so it'll be ready at the same time as the sauce.
Ask a question about this stepWhen the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add the pasta to the simmering sauce, spooning in reserved water if necessary. Season with pepper and more salt or nutmeg to taste, then scrape into a bowl, toss with the Parmesan, and eat.
Ask a question about this stepwow—the visual appeal of mac and cheese; but a sweet taste with a kick.
This looks awesome, I love the squash "sauce"!
I don't see why not! Just cut it into chunks that won't take forever to steam. Enjoy!
Brilliant!! Have you ever done this with acorn squash? Or do you think it could be substituted? I've never seen a delicata squash, but just happen to have an acorn squash on hand. It's cold and grey here today . . . this recipe has "comfort food" written all over it. Plus, it looks so tasty!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I tried the shortcut mentioned in the description (canned pumpkin) and was disappointed in the lack of flavor. Lazy lesson learned! Next time I would use the real squash. It also makes a lot of sauce, so I recommend 3-5 ounces of pasta with this recipe.