Imported from TikTok

Creamy Pasta with Roasted Butternut Squash, Comté and Crispy Topping

Name: Creamy Pasta with Roasted Butternut Squash, Comté and Crispy Topping
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: French
Ingredients: 350 g Penne rigate; 1 Butternut squash (Medium, halved); 4 gousses Garlic; 3 branches Thyme (A few sprigs); 2 c. à soupe Olive oil; 25 g Butter; 20 cl Heavy cream (15 cl for blending the sauce; the rest for drizzling when serving); 80 g Grated Comté; 10 cl Pasta cooking water (Depending on the desired consistency; some for blending and the rest for adjusting the sauce); Salt (To taste; for seasoning the squash and the pasta cooking water, then adjusting the sauce); Pepper (To taste; for seasoning the squash and adjusting the sauce); 150 g Bacon lardons; 2 tranches Multigrain bread (Cut into cubes); 40 g Hazelnuts (Coarsely chopped); 4 brins Fresh parsley (A few sprigs, chopped)

Recipe by @_lindoush_ @_lindoush_ · TikTok

Imported by roux julien on SeeMeCook

Penne coated in a smooth sauce made with roasted butternut squash, butter and Comté. A crispy topping of bacon, multigrain bread, hazelnuts and parsley adds a savory, crunchy touch.

4 servings95 minFrench

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Ingredients

350 g Penne rigate
1 Butternut squash (Medium, halved)
4 gousses Garlic
3 branches Thyme (A few sprigs)
2 c. à soupe Olive oil
25 g Butter
20 cl Heavy cream (15 cl for blending the sauce; the rest for drizzling when serving)
80 g Grated Comté
10 cl Pasta cooking water (Depending on the desired consistency; some for blending and the rest for adjusting the sauce)
Salt (To taste; for seasoning the squash and the pasta cooking water, then adjusting the sauce)
Pepper (To taste; for seasoning the squash and adjusting the sauce)
150 g Bacon lardons
2 tranches Multigrain bread (Cut into cubes)
40 g Hazelnuts (Coarsely chopped)
4 brins Fresh parsley (A few sprigs, chopped)

Steps

1
Preheat the oven to 180 °C. Halve the butternut squash lengthwise and score the flesh in a crosshatch pattern. Place the halves on a baking sheet or in an ovenproof dish.
2
Add the garlic, thyme, olive oil, salt and pepper to the squash. Roast for 1 hour, until the flesh is tender and roasted.
3
While the squash is cooking, cut the bread into cubes, chop the hazelnuts and finely chop the parsley.
4
Brown the bacon lardons in a frying pan.
5
Add the bread cubes and hazelnuts to the pan. Toast for a few minutes.
6
Stir in the parsley at the end of cooking, then set the crispy topping aside.
7
Cook the penne rigate in a pot of salted water, following the cooking time indicated on the package. Before draining, reserve 10 to 15 cl of the cooking water.
8
Scoop out the flesh of the roasted butternut squash and retrieve the roasted garlic. Blend them with the butter, 15 cl of cream and a little pasta cooking water until smooth and creamy.
9
Season the sauce with salt and pepper to taste.
10
Mix the drained pasta with the sauce. Add the grated Comté and stir over low heat until melted.
11
Adjust the consistency with the reserved cooking water, adding it gradually as needed.
12
Serve the pasta. Drizzle with heavy cream and finish with the crispy topping.

Notes

The recipe does not specify the pasta cooking time; follow the instructions on the package. The amount of cooking water is given as a range of 10 to 15 cl.