spaghetti (alla chitarra) alla crema di zucca

the Italian chitarra is known all throughout Italy--particularly in the south--where the traditional spaghetti is made with s basic flour dough. This dish is elevated with an egg pasta to match the creaminess of the sauce

For the sauce:

Ingredients:

• 1.5 cup diced butternut squash
• 1 cup vegetable broth
• 2-3 cloves of garlic (whole)
• 1 white onion (chopped)
• 2 TBS olive oil
• 1 TBS mascarpone cheese
• Parmigiano Cheese
• Fresh Oregano (chopped)
• Salt/Pepper

Equipment Needed:

• Coverable frying/sauce pan
• Immersion blender
• Chinois strainer​ (or other fine strainer)

Method:

1. Add olive oil to a large sauce or frying pan (one with a cover) and heat on medium. Fry the garlic until browned and then remove (and eat!). Add onion and cook until translucent.
   
   
2. Add butternut squash, salt/pepper, and mix for 2-3 minutes until the squash is lightly fried. Pour in vegetable broth (note: broth should cover the squash but not drown it. If more is needed, add more broth/water/wine to achieve).
   
   
3. Raise heat to bring to a boil. Cover pan and lower to a simmer. Continue to simmer for 20-25 minutes until the butternut squash is cooked and tender.
   
   
4. Transfer to a large mixing bowl and allow to cool slightly. When ready, blend with an immersion blender until the mixture is smooth.
   
   
5. Strain the mixture back into the frying/sauce pan using a strainer (save the pulp--it's a great snack!). Return pan to low-medium heat and mix in the mascarpone cheese
   
   
6. While sauce is re-heating, bring a pot of water to a boil and add salt. Cook spaghetti for 1-2 minutes (or follow instructions for whichever pasta you choose). Retain at least 1/2 cup of pasta water.
   
   
7. Strain pasta and transfer to a mixing bowl. Add enough sauce so that the pasta is coated--but not drowned--in sauce. Gradually add pasta water if necessary to coat.
   
   
8. Serve on individual plates and top with grated parmigiano & freshly chopped oregano.