CLEVELAND, Ohio - Chef Ben Bebenroth from Spice Kitchen & Bar loves incorporating the flavors of the season into his recipes. He also loves using local homegrown ingredients - many of which come from Spice Acres - the restaurant's farm.
Chef Bebenroth showed Fox 8's Kristi Capel just how versatile butternut squash is and he shared his recipe for Buttery Butternut Squash Pasta.
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Buttery Butternut Squash Pasta with Fresh Sage & Parsley
1 whole butternut squash split in half
1/2 cup cubed butter
2 bay leaf
2 allspice berries
2# cooked pasta
Salt and pepper to taste
1/2 cup Chevre cheese
1/2 cup Gouda cheese
1/4 cup grated Parmesan cheese
5 strips of bacon, cooked & chopped
1 cup chopped herbs (sage, rosemary, chives)
Lightly oil the butternut squash and place 1 bay leaf and one allspice berry under each half where the seed cavity remains. Roast covered in a 350 degree oven until soft. Scoop and puree slowly in a food processor adding the cubed butter and Chevre. Then fold in the Gouda and Parmesan.
Blanch pasta to al dente and while still hot, toss pasta with the squash purée and cheese.
Season to taste and portion into bowls.
Garnish with a pile of fresh herbs, a sprinkle of Parmesan and chopped amazing bacon.
Enjoy with a glass of California oaked Chardonnay to play off of the buttery profile of this dish.