Join me as I improvise my way around 3 butternut squash pasta recipes that celebrate this special fruit.

𝗖𝗵𝗮𝗽𝘁𝗲𝗿𝘀
00:00 - Intro
00:30 - Creamy Butternut Pasta (Sauce)
04:55 - Butternut Gnocchi
10:50 - Pumpkin Tortellini

𝗖𝗿𝗲𝗮𝗺𝘆 𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁 𝗣𝗮𝘀𝘁𝗮
📝 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (𝘀𝗲𝗿𝘃𝗲𝘀 𝟮)
- 300 cooked butternut squash / pumpkin
- 50 ml olive oil
- 4 cloves garlic
- 100 ml heavy cream
- 2-3 tablespoons sour cream
- 250g Dried pasta of your choice
- 30g parmesan
- salt & pepper

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. In a pan, heat olive oil gently and add thinly sliced garlic. Cook until lightly golden.
2. In a blender, combine cooked butternut squash, heavy cream, sour cream, garlic-infused oil, and salt. Blend until smooth. Add more cream / water / stock if needed.
3. Cook pasta in heavily salted boiling water to al dente, then reserve some starchy pasta water.
4. Drain pasta, leaving a bit of water, and transfer to a pot over low-medium heat.
5. Ladle in the squash puree and emulsify, using pasta water to achieve desired consistency.
6. Add parmesan off the heat and serve with a crack of black pepper.

𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁 𝗚𝗻𝗼𝗰𝗰𝗵𝗶
📝 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (𝘀𝗲𝗿𝘃𝗲𝘀 𝟭)
- 200g roasted butternut squash
- 150g "00" / ap flour
- 1 egg yolk
- 25g parmesan
- ½ tsp nutmeg
- 50g butter
- fresh thyme / sage
- salt

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Mix flour, parmesan, nutmeg, salt and pumpkin to form a shaggy dough.
2. Form a shaggy dough, create a well, and add an egg yolk.
3. Knead the dough lightly, rest, cut into pieces, roll into logs. Cut and shape into gnocchi.
4. Boil gnocchi in heavily salted water until they float to the surface, then drain.
5. Brown butter in a pan, add the cooked gnocchi to brown in butter and add thyme last.
6. Plate up with a finish of additional parmesan and crunchy thyme sprigs.

𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗧𝗼𝗿𝘁𝗲𝗹𝗹𝗶𝗻𝗶
📝 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (𝘀𝗲𝗿𝘃𝗲𝘀 𝟮)
- 150g cooked pumpkin
- 3 egg yolks
- 300g "00" / ap flour
- 25g Parmesan
- 250g ricotta
- 1 lemon
- 1 tbsp ghee / butter
- 1 tsp white balsamic vinegar
- 200ml heavy cream
- 30g parmesan
- thyme
- salt

🔪 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Mix pumpkin with egg yolks. Sift flour over counter. Form a well using a small bowl and add wets mixture in.
2. Knead, rest overnight, and roll into thin pasta sheets.
3. Cut squares from the pasta sheet.
4. For the filling, caramelise pumpkin in ghee and add parmesan, ricotta, balsamic, and lemon zest.
5. Pipe filling onto pasta squares, fold into tortellini, sealing edges.
6. Cook tortellini in heavily salted boiling water.
7. Heat heavy cream over gentle heat and reduce to thicken. Melt in parmesan over low heat to desired consistency, seasoning as needed. Add cooked tortellini to sauce to combine. Add herbs to infuse sauce if desired.
8. Plate with a crack of black pepper and enjoy.