Butternut Squash Pasta
A love letter to all the flavors that make me feel as wrapped up and antisocial as I should be the second I see uggs and a plaid scarf
Ingredients
Directions
- 1
Prep veggies: Peel and deseed butternut squash, dice onion, and mince garlic. Shred butternut squash using a microplane. Set aside
- 2
In a skillet, heat oil and butter over medium-low heat. Add the onions, garlic, and lemongrass paste- sauté until onions are transparent, about 4-5 minutes. Add the spices and sauce until fragrant.
- 3
Pour coconut milk into the butternut squash. Cook on low heat for 10 minutes.
- 4
While the squash is cooking, cook the pasta in heavily salted water per box instructions.
- 5
Drain pasta and reserve 1 cup pasta water. Toss pasta with butternut squash and 1/2 cup pasta water until combined. Grate parmigiano reggiano into the pot and toss once more. Season with more salt if needed
- 6
Serve with fresh grate cheese, aleppo pepper, and fresh parsley.
