To kick off the pumpkin season we are starting with one of my absolute favorite dishes. Either keep it simple and stay with the basic recipe or be fancy and add a few extras.
Ingredients:
400g penne noodles
1 tee spoon chili flakes
a pinch of salt
1/2 teaspoon black pepper
1/2 butternut squash (middle size)
1 1/2 cup of cream
1 tsp of cut chives
1 tsp of olive oil
1/2 cup of parmesan
„Leave away the cruttons if you want to finish within 20 minutes.”
Let's start cooking:
Cut the medium butternut squash into half
Scoop out the pulp, cut off the skin, and chop in cubes
Heat a little olive oil in a pot with minced garlic and a fresh small red chili saute for 2 minutes
Add the chopped butternut squash and stir until it is slightly brown
Add 500ml of vegetable stock with the chives and let it simmer until the squash is soft.
Meanwhile, boil your favorite pasta in saltwater until its al dente
When the butternut squash is soft, turn off the heat
With a blender puree the soup and slowly add the cream, parmesan, and butter
Drain the pasta, toss into the pot and mix well until it starts to slightly thickens
As for the topping, you can serve some shredded parmesan and chives (For some extra spice ad some black pepper)
Enjoy!