By Gail Gordon Oliver Enjoy this delicious dish with a side salad. And take the fear out of peeling a butternut squash by following my visuals on page 5 of the Fall 2013 issue. Makes 4 to 6 main-course servings 1 butternut squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch chunks
1/4 cup extra virgin olive oil
2 1/2 tsp kosher salt
1 pkg (340g to 375g) egg noodles or farfalle (bowtie pasta), preferably whole wheat
2 cups ricotta cheese
1 cup coconut milk
4 large eggs, lightly beaten
3/4 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground mustard
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/4 tsp ground cayenne
2 medium leeks, white and light green part only, halved and thinly sliced
1 red pepper, cut into thin strips
2 cloves garlic, minced
1 tbsp tomato paste
2/3 cup shredded cheddar, Gouda or mozzarella cheese Line a baking sheet with parchment paper; set aside. In a large bowl, toss the squash with 2 tablespoons of the oil and 1/2 teaspoon of the salt. Spread squash onto prepared pan in a single layer. Bake in a 425º oven until squash is lightly browned and tender, 40 to 45 minutes. Lower the oven temperature to 350º F. Meanwhile, cook the noodles in boiling salted water until just tender, 8 to 10 minutes. Drain and transfer to a large bowl. In a medium bowl, combine the ricotta, coconut milk, eggs, nutmeg, ginger, mustard, black pepper, thyme, cayenne, and 1 1/2 teaspoons of the salt; set aside. In a large skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the leeks and the remaining 1/2-teaspoon of salt and cook, stirring occasionally until soft, about 5 minutes. Stir in the red pepper and garlic and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Transfer the leek mixture to the bowl with the noodles. Add the ricotta mixture. Stir well to incorporate all ingredients. Gently stir in the roasted squash. Transfer the mixture to a greased 2.3 to 4 litre (or quart) baking dish. Spread the shredded cheese evenly over the top. Bake in a 350º F oven until the cheese is melted and very lightly browned, about 40 minutes. Let stand about 10 minutes before serving.

 

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