Bucatini with Squash and Walnuts
- Vegetable recipes
- Vegetarian
Ingredients
- 1-1/4 cups (300 mL) walnut halves
- 2 tbsp (30 mL) walnut oil or other nut oil, or olive oil
- 14 medium fresh sage leaves
- 3/4 tsp (4 mL) (approx) salt
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) finely chopped white or other mild, sweet onion
- 5 cups (1.25 mL) finely diced orange-fleshed squash (scant 1/2-inch/1 cm dice)
- 1/4 tsp (1 mL) nutmeg
- Pinch white pepper
- 1 lb (500 g) bucatini pasta
- 2/3 cups (150 mL) whipping cream
- 1/2 cup (125 mL) grated Parmesan cheese
Preparation
Chop walnuts; rub and blow off as much of the loose skins as possible.
In large skillet or Dutch oven, heat oil over medium-high heat. Add half of the sage leaves and pinch salt; fry for 10 seconds. Add walnuts; fry, stirring, until walnuts are nicely toasted, 1 to 2 minutes. With slotted spoon, remove nuts and sage, leaving as much oil in pan as possible; set aside.
Reduce heat to medium; melt butter. Add onion, remaining sage and pinch salt; fry, stirring often, until onion is very soft, about 10 minutes.
Add squash, 1/2 tsp/2 mL of the salt, nutmeg and pepper. Sauté over medium-high heat for 3 minutes; cook, stirring often and adding a splash of water as necessary to prevent sticking, until squash is soft, about 15 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 1 cup/250 mL of the cooking liquid, drain.
Stir cream into squash mixture; bring to boil. Stir in pasta, reserved walnuts and sage, and half of the reserved cooking liquid; stir until pasta is well coated with sauce. Toss in Parmesan cheese, adding more reserved cooking liquid as needed to keep sauce moist.
Makes 4 to 6 servings.
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