Rich and comforting, this recipe for corzetti pasta with butternut squash is just perfect for the winter season or for whenever it’s cold outside and you’re looking for a quick pasta dish that warms up body and soul. Butternut squash has a sweetly round, nutty taste and it can be replaced with any kind of pumpkin. In this recipe, Taggiasca olives are optional, but we find that they add a vibrant note to the dish, while highlighting the Ligurian roots of corzetti pasta.
Corzetti pasta with butternut squash
- 1/2 white onion
- 300 gr butternut squash
- taggiasca olives (optional)
- extra virgin olive oil
- salt and black pepper
- Parmigiano Reggiano cheese
Peel the butternut squash and white onion and dice both of them into small cubes. Cover the bottom of a pan with extra virgin olive oil and add the diced onion and squash. Cook over medium heat stirring frequently for about ten minutes, until very soft. Add the taggiasca olives and then season with salt and pepper.
Prepare the corzetti pasta discs and then cook until al dente in salted boiling water. Drain the pasta and toss in the butternut squash sauce. Serve immediately with some black pepper and parmigiano reggiano.