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One of my favorite restaurants in Boston was this itsy bitsy italian cafe on Newbury Street called Piattini.

The first time we stumbled across this place, I decided to try the house pasta – a delicious dish with chicken, butternut squash, and some type of cheesy, sweet, cream sauce. It. Was. Heaven.

Actually, I never ordered anything else from them after that. It was always the same dish. Yes, it was THAT good.

Also, I was determined to figure out how to make it on my own, and I think I finally got it. So I’ll lay it out here, to share with you all, because really, it’s genius.

Butternut Squash & Gorgonzola “Pasta”

This recipe makes 4 servings.

Ingredients

1 Butternut Squash, cooked (you can cook it exactly the same way as spaghetti squash, which I explain here) and diced
4 Servings of the Pasta of your choice – we used 2 Spaghetti Squash
3/4 C Crumbled Gorgonzola Cheese
2 Tb Olive Oil
5-6 Tb Apple Cider Vinegar
2 tsp Water, more as needed
Salt and Pepper to taste

While your squash and pasta are cooking, mix up your ACV, Water and Oil in a bowl. Throw in your gorgonzola cheese, and microwave on about 50% power until the cheese just starts to soften and melt a bit. Whisk and microwave as necessary until you get a creamy “sauce”. If it’s too thick, add little bits of water OR oil until you get the desired consistency.

If 3 Tb of ACV sounds like too much for you, do half oil and half ACV. The point is to get it to a flavor that you like.

Once your butternut squash is finished, dice it into small pieces and season with salt and pepper. Add the squash to your pasta once it is finished cooking, and pour your gorgonzola cheese sauce on top. It may not look like there’s much sauce… but it’s super rich, so you don’t need a lot to get a lot of flavor. Serve hot!

photo 3

(As you can see – I didn’t make the sauce in this photo. You can just add some oil and ACV to the pasta (about 1 and 1/2 Tb of each), and then throw crumbled gorgonzola on top. The only problem with this is that you don’t get all of the flavors in every bite, so if you’re okay with that, go for it).

If you’d like, you can also add boneless, skinless chicken breast to this recipe. Either way, it’s delicious. The flavors are extremely complex, and really, it’s just like a huge food party in your mouth. Enjoy!

 

Cheers!

Jen

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