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Pumpkin Spice Pasta

Duxbury SaltworksINGREDIENTS

2 cups Mushrooms, sliced
1/2 cup Shallot, chopped
1 tbsp Butter
1/2 tsp Duxbury Saltworks Classic Sea Salt
2 cups Butternut squash, peeled and cut into even sizes
2 tbsp Coconut oil
1 cup Light cream
1/8 tsp Ground clove
1/8 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Chili powder  
4 cups Cooked pasta


INSTRUCTIONS
  1. Preheat oven to 425°F.
  2. Toss butternut squash in coconut oil and spread evenly on a baking sheet.
  3. Roast squash for 20-25 minutes until it is golden and tender.
  4. Transfer squash to a large deep bowl and let cool slightly.
  5. Add in all spices and light cream and blend with an immersion blender. Set aside.
  6. In a large sauce pot or Dutch oven, heat butter over medium heat until foamy and add mushroom and sea salt.
  7. Saute for approximately 5 minutes or until most of the liquid has been cooked off.
  8. Add shallot to mushrooms and continue cooking 3-5 minutes until shallots are soft and translucent.
  9. Add blended butternut squash mixture to the sauce pot and stir to combine. Season to taste with sea salt and combine with cooked pasta.


TIPS

  • When selecting your pasta, choose a type that has ridges to hold onto the sauce in every bite. We recommend rigatoni or orecchettie.
  • If you don't have an immersion blender, you can also use a food processor or regular blender to combine the squash and light cream.