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Butternut Squash Pasta
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Butternut Squash Pasta

Creamy Butternut squash sauce with spiral pasta is a fusion appetizer dish which is light, savory with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.
Course fusion
Cuisine Indian
Servings 2

Ingredients

  • Approx. 2-1/2 cups uncooked spiral pasta
  • Approx. 3 cups butternut squash peeled and cut in about ½ inch pieces
  • 2 tbsp oil
  • 1-1/2 tbsp salt adjust to taste
  • 1 tbsp all-purpose flour (Maida)
  • 1 cups milk
  • 1/2 cup cream
  • 1 tbsp fennel seeds crushed (Saunf)
  • 1/4 tbsp black pepper
  • 1/4 cup butternut squash shredded for garnishing
  • 1/4 cup beetroot boiled and shredded for garnishing

Instructions

  • In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
  • Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
  • In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
  • Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
  • Before serving pour the sauce over pasta and mix.
  • Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes

Notes
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.