Butternut Squash Gratin
INGREDIENTS:
5 oz Butternut squash; peeled and
-seeded
2 tb Unsalted butter
Nutmeg
Salt
2 1/2 tb Parmigiano-reggiano cheese;
-freshly grated
5 oz Butternut squash; peeled and
-seeded
2 tb Unsalted butter
Nutmeg
Salt
2 1/2 tb Parmigiano-reggiano cheese;
-freshly grated
1. Grate the butternut squash. Saute it in the butter over very low heat, preferably in a nonstick pan, being careful that it never burns but gives up its own water as a medium to cook in, about 15-20 minutes. It should break down into a smooth mass. Mixture must be cooked until it is thick. 2. Remove from the heat and stir in nutmeg, salt and cheese.
The filling can be made 2 days in advance, and refrigerated. Warm before using to stuff pasta.
NOTES : **
The filling can be made 2 days in advance, and refrigerated. Warm before using to stuff pasta.
NOTES : **