Creamy squash pasta & minced veal

Step 1

Cut off the ends of the butternut squash. Peel it, then cut it in half lengthwise. Empty the squash & cut it into small cubes.

Step 2

In a pot of salted boiling water, cook the squash for 18-20 min, over medium heat.

Step 3

Meanwhile, heat a drizzle of olive oil in a frying pan, over medium heat. Add the minced veal. Season with salt & pepper. Cook for 5-7 min, stirring to separate the pieces, until browned. Set aside & keep warm.

Step 4

Meanwhile, in a second pot of salted boiling water, cook the pasta according to the package instructions.

Step 5

Once cooked through, reserve a small ladle of cooking water, then drain the squash.

Step 6

In the same pot, add the drained squash. Season with salt & pepper & add the cream. Blend until smooth. If necessary, add a little cooking water & blend again. Grate half of the parmesan over everything & mix well.

Step 7

Once cooked through, reserve a small ladle of cooking water & drain the pasta.

Step 8

In the same pan, heat a drizzle of olive oil, over medium heat. Add the grated garlic, squash puree & reserved pasta cooking water. Mix until smooth. Add the drained pasta & mix again.

Step 9

Then add the minced veal & the remaining grated Parmesan. Mix for another 1-2 min.

Step 10

Serve the creamy squash & minced veal pasta on a plate. Re-season to taste & enjoy !