Butternut Squash Pasta
Submitted by alphabetha
Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
100 minMaking pasta from scratch is one of those kitchen projects that sounds fussy but is actually just flour, filling, and a little elbow grease.
This dough gets its gorgeous orange hue and earthy sweetness from roasted butternut squash, with a touch of hazelnut butter adding richness where eggs normally would.
A pinch of nutmeg and garlic powder rounds things out.
Roll it thin for fettuccine, cut it into pappardelle, or stuff it into ravioli. The dough is yours to play with.
Variations
- Toss finished pasta with brown butter and sage for a classic fall pairing
- Fill ravioli with ricotta and top with a walnut cream sauce
- Cut into wide pappardelle and serve under a mushroom ragu
Pro Tips
- Roast the squash until very soft and let it cool completely before mixing so you don’t end up with a sticky mess
- The dough should feel like firm bread dough; if it’s too wet, add flour a tablespoon at a time
- Resting for 30 minutes is essential so the gluten relaxes and the dough rolls out without snapping back
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cut squash into quarters, remove seeds and place in a baking dish with ½ cup water.
Cover and bake til tender (50 to 60 minutes).
Let cool and mash flesh.
Set aside.
In a large bowl, combine ¾ cup squash with remaining ingredients to form a soft dough.
Turn out onto a floured board and knead until smooth and pliable like a firm bread dough.
Place in a bowl, cover with plastic wrap and let rest for at least 30 minutes.
Shape and cook dough as desired.
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