Butternut squash pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Butternut squash |
| 1¾ | cup | All purpose flour |
| 1 | teaspoon | Hazelnut butter |
| 1 | pinch | Black pepper |
| 1 | pinch | Nutmeg |
| 1 | pinch | Garlic powder |
Directions
Preheat oven to 350F.
Cut squash into quarters, remove seeds & place in a baking dish with ½ c water. Cover & bake til ltender (50 to 60 minutes). Let cool & mash flesh. Set aside.
In a large bowl, combine ¾ c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough.
Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape & cook dough as desired.
"Vegetarian Gourmet", Spring 1994 Submitted By JR BYERS On 12-11-94
Related recipes
- Baked butternut squash
- Baked butternut squash **
- Butternut squash
- Butternut squash bake
- Butternut squash casserole
- Butternut squash gratin
- Butternut squash puree
- Butternut squash ravioli
- Butternut squash risotto
- Butternut squash soup
- Butternut squash spaetzle
- Fettuccine with butternut squash puree
- Maple butternut squash
- Orange butternut sauce for pasta
- Pasta with butternut squash and lima beans
- Pasta with butternut squash and sage
- Roasted butternut squash
- Sauteed butternut squash
- Spiced butternut squash
- Stuffed butternut squash