This recipe was shared with me many years ago by my best friend's mom born in Pozzuoli, Naples and has always been one of my favorites. The only modification I made was to bake the butternut squash.
I miss seeing her and how she used to tease me all the time. This post is in memory of Emilia DiMeo ❤️
1 large Butternut Squash, cut in half and roasted
3 tablespoon extra virgin olive oil
2 garlic cloves, chopped
1 sprig of parsley, chopped
1 cup of white wine
Fine sea salt to taste
Ground black pepper to taste
10 oz gluten-free pasta of your choice
Preheat oven to 375 degrees F and prepare a rimmed baking sheet lined with parchment paper.
Using a large sturdy knife, cut your butternut squash in half lengthwise. Scoop out seeds and stripy bits from each half and discard (or save for roasting).
Brush the butternut squash with olive oil, inside and out, and transfer to prepared baking sheet, cut-side down. Roast for about 45 minutes or until soft and fork-tender.
While the butternut squash is baking, chop the garlic and parsley and set aside.
Once baked, remove from the oven and allow to cool. Scoop flesh from the skin and set aside.
Using a large pot, bring water and salt to a boiling point to cook the pasta.
While the water is warming up, in a large high-sided pan place 2 tablespoons of extra virgin olive oil and garlic and sauté for a few minutes. Add the baked butternut squash and white wine let it cook for about 5 minutes stirring frequently.
Add a tablespoon of water from the cooking pasta to the mixture to facilitate cooking and to make it creamier, parsley and salt and pepper to taste. Cook for another 5 to 10 minutes.
Cook the pasta and drain a few minutes before the indicated cooking instructions. Drain the pasta, saving some of the liquid should the sauce be too dry, and add the pasta directly to the mixture over low heat. Stir gently.
Serve immediately garnished with freshly grated pecorino Romano or Parmigiano Reggiano cheese.