Imported from TikTok

Pasta with Creamy Red Kuri Squash Sauce

Name: Pasta with Creamy Red Kuri Squash Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Organic red kuri squash (Leave the skin on; remove the seeds and stringy insides, then reserve about 8 to 10 slices after cutting.); 1 Red onion; 1 Garlic bulb (Roast the whole bulb, then squeeze out the cloves.); Olive oil (A little to coat the vegetables and drizzle over the baking sheet, then a drizzle to serve.); 1 càc Honey; Salt (To taste; use flaky sea salt for serving.); Pepper (To taste; add some to the sauce and more when serving.); 1 càs Heavy cream; 30 g Parmesan; Water (A little, to adjust the sauce consistency and help with blending.); Pasta (Quantity not specified; cook according to the package instructions.); Burrata (For topping when serving; quantity not specified.)

Recipe by @eatwithflower @eatwithflower · TikTok

Imported by Alexia Lucchinacci on SeeMeCook

Creamy pasta coated in a roasted red kuri squash sauce, enhanced with Parmesan and garlic. Reserved squash, burrata, and a drizzle of olive oil make a tender, flavorful topping.

4 servings60 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 Organic red kuri squash (Leave the skin on; remove the seeds and stringy insides, then reserve about 8 to 10 slices after cutting.)
1 Red onion
1 Garlic bulb (Roast the whole bulb, then squeeze out the cloves.)
Olive oil (A little to coat the vegetables and drizzle over the baking sheet, then a drizzle to serve.)
1 càc Honey
Salt (To taste; use flaky sea salt for serving.)
Pepper (To taste; add some to the sauce and more when serving.)
1 càs Heavy cream
30 g Parmesan
Water (A little, to adjust the sauce consistency and help with blending.)
Pasta (Quantity not specified; cook according to the package instructions.)
Burrata (For topping when serving; quantity not specified.)

Steps

1
Preheat the oven to 200 °C. Wash the squash, leave the skin on, remove the seeds and stringy insides, then cut it into slices.
2
Arrange the slices on a baking sheet. Add a little olive oil, the honey, and some salt, then toss to coat all the pieces.
3
Add the red onion and garlic bulb to the baking sheet, then drizzle a little more olive oil over the vegetables.
4
Roast in the oven for 40 to 45 minutes at 200 °C.
5
Toward the end of the vegetables’ cooking time, cook the pasta; the transcript does not specify a quantity or cooking time.
6
Put the roasted squash pieces and red onion in a blender. Reserve about 8 to 10 slices of squash for serving.
7
Add the heavy cream, Parmesan, and pepper to the blender. Squeeze the roasted garlic bulb to extract the cloves, then add them.
8
Blend until you have a thick purée. Add a little water and blend again to make a smoother sauce.
9
Add the cooked pasta to the sauce and toss to coat well.
10
Serve the pasta with the reserved squash slices, a little burrata, a drizzle of olive oil, flaky sea salt, and pepper.

Notes

The quantities of pasta and the amounts of burrata, oil, water, salt, and pepper are not specified. The title and description refer to pasta with red kuri squash; the video also mentions that the same base could be used as a spread.