Penne Rigate with cream of butternut squash and chestnuts

September 13, 2011


Butternut squash is not what I would usually consider a 'sexy' vegetable (well, fruit, actually. At least botanically-speaking). It usually makes its appearance roasted with some olive oil or herbs, but up until today I never found a way to use it as a prominent ingredient in a dish.

Then I imagined to myself how would the squash taste combined with cinnamon, goat's milk and Gewürzt and decided to give it a shot. The resulting purée is sweet - but not too sweet, with a rich scent of cinnamon and a strong hint of goat's milk.


Serves: 4




  • 2 butternut squashes, peeled and diced

  • 1 medium onion, chopped

  • 3 cloves of garlic, chopped

  • two handfuls of boiled or roasted chestnuts, chopped

  • 20g goat's butter

  • Extra virgin olive oil

  • Freshly ground nutmeg

  • 1 cinnamon stick

  • 1/2 cup fruity white wine, such as Gewürztraminer

  • Ground white pepper

  • Atlantic sea salt

  • 500g penne rigate, cooked al-dente




  • Place a large saucepan over medium heat, add the olive oil and butter and wait for the butter to melt.

  • Add the chopped onion and garlic and saute until golden-brown.

  • Add the butternut squash, bring the heat to maximum and stir-fry for a few minutes.

  • Add the wine and reduce. Add a pinch of ground nutmeg, the cinnamon stick and some salt, reduce the heat and cook until the squash softens.

  • Purée the contents of the saucepan. Fix the seasoning and add white pepper to taste.

  • Add the chopped chestnuts. Mix with the cooked pasta, grate some fresh parmesan cheese and serve.

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