Did you think I was done with my squash kick? Or maybe you were just really hoping I would get over it and I hate to break it to you, but I’m not. Not even close. I am also quite enamored with these little delicata squashes. Much smaller than butternut, and you can substitute them for each other if you like, so you can easily make smaller dishes. If you can find them at the farmers market or grocery store, I highly recommend picking up a few and giving them a try.
This recipe came from Big Girls, Small Kitchen and is very easy to make and you can make it as spicy as you want wit the cayenne. It’s safe to say I might have gone a bit over board my first round. I was doubling the recipe, (which really turned out to be tripling), so I would have lunch for the week and maybe didn’t do much measuring with the pepper and had a very spicy dish. Very good, but definitely needed to warn those spicy sensitive to stay away. Give it a try while you wait for my next squash post.
- 2 medium delicata squash (about 24 ounces)
- 4 teaspoons butter
- 4 cloves garlic, minced
- pinch cayenne ( I probably used 1/4 tsp first round)
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 cup milk
- 4 tablespoons cream
- 12 ounces rigatoni
- 4 tablespoons grated Parmesan
- Freshly ground pepper
- Following the package directions, bring a pot of water to boil for the pasta and cook as directed.
- Cut the squash in half and remove the seeds. Place in a shallow dish with about ¼ inch of water in the bottom and cook on high in the microwave for about 16 minutes or until the squash is very tender. (You can also cook the squash by steaming it on the stove top as they do in BGSK) 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 fork.
- While the squash is cooking/cooling. In 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. Add the cayenne, nutmeg, and salt and stir.
- Now carefully add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, so the sauce simmers. Simmer over medium heat until reduced, about 12 minutes.
- When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Return the pasta to the pot and add the sauce. Add reserved water by the spoonful if needed.
- Season with pepper and more salt to taste, then add half the Parmesan and mix in.
- Serve with remaining Parmesan.
Reheating note: if you are warming up leftovers, I would recommended adding just a bit of water to the bowl with the leftovers.