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Recipe

Campanelle with Butternut Squash and Herbed Breadcrumbs

Scott Phillips

Servings: 4

Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.

Ingredients

  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 1 large leek, white and light-green parts only, rinsed well and thinly sliced
  • 1-1/2 cups 1/4-inch-diced butternut squash
  • 1 cup lower-salt chicken broth
  • 1-1/2 tsp. chopped fresh thyme
  • 1-1/2 tsp. chopped fresh sage
  • 3/4 cup heavy cream
  • Freshly ground black pepper
  • 1/4 cup panko
  • 1/4 oz. finely grated pecorino (about 1/4 cup)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 12 oz. campanelle or similar pasta

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 65
  • Sodium (mg): 640
  • Carbohydrates (g): 76
  • Fiber (g): 6
  • Protein (g): 16

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the leek and a pinch of salt, and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the squash, chicken broth, 1/2 tsp. of the thyme, and 1/2 tsp. of the sage. Cover, and adjust the heat as necessary to simmer gently until the squash is tender, about 10 minutes.
  • Mash about half of the squash with a potato masher until smooth, leaving the rest chunky. Stir in the cream and cook until it thickens slightly, about 5 minutes. Season to taste with salt and pepper and keep warm.
  • Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the panko and cook, stirring, until golden brown, about 2 minutes. Off the heat, add the remaining thyme and sage, the cheese, parsley, and a pinch of salt and pepper.
  • Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the water and drain the pasta.
  • Bring the sauce to a simmer over medium-high heat. Add the pasta and 2 Tbs. of the reserved pasta water; toss well to coat, adding more water if it looks dry. Season to taste with salt and pepper. Serve sprinkled with the panko.

Reviews

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Reviews

  • cynikal1 | 01/26/2018

    This is delicious -- I've made it several times exactly as written, with great reviews every time. Recently, I've had to learn to modify dishes to eliminate processed foods like pasta. For this dish, that meant adding sliced portobello mushrooms to the leeks and sautéing them, then adding butternut squash noodles instead of cubed squash/pasta. In place of the bread crumbs, I crumbled parmesan crisps over the top of the finished dish and topped with additional grated cheese and parsley to finish. While certainly not a perfect substitute for the original, all the key flavors were there, and the mushrooms added some additional heartiness to the dish in place of the bulk normally added by the campanelle. Either way, this dish has fantastic flavors that hit just the right note, especially in the colder months.

  • SoCo18 | 07/09/2017

    A lot better than I had expected! I was not really impressed with another butternut squash recipe I made this week so I wasn't expecting much. This was delicious comfort food, without being too heavy or decadent. Definitely a keeper. Maybe next time I would bake it with the panko mixture on top to create more of a casserole style dish.

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