Spaghetti with butternut squash cream sauce

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Spaghetti à la crème de butternut
Photo credit: Céline de Cérou
A delicious and balanced dish, featuring starchy foods (pasta) and vegetables (butternut squash, garlic), dressed with olive oil and a hint of spice. A treat for the taste buds and a sure-fire way to look radiant in the midst of the winter chill!
A PDO
Preparation
25 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Automn Winter

Ingredients

A PDO
For 4 personnes
  • 1 butternut
  • 400 g spaghetti
  • 5 c. à soupe crème fraîche
  • 4 c. à soupe olive oil from Aix-en-Provence – ripened olives PDO
  • 50 g grated Parmesan
  • 1 pincée grated nutmeg
  • Thyme
  • 1 head of garlic
  • 1 c. à café curry
  • Salt (pepper)

Tip

Choose an olive oil from Aix-en-Provence – PDO matured olives (matured flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also the PDO olive oil from the Vallée des Baux-de-Provence – matured olives, the PDO olive oil from Provence – made from ripe olives – and the “ripe flavour” olive oils from France.

Instructions

  • Place the whole head of garlic in a sheet of baking paper, pour 1 tablespoon of olive oil from Aix-en-Provence – PDO matured olives – over it, wrap it up and bake in the oven for 45 minutes.

  • Cut the butternut squash in half, remove the seeds and peel it. Cut the flesh into cubes and steam two-thirds of it for 15 minutes.

  • Pour one-third of the remaining butternut squash cubes into an ovenproof dish, add 1 tablespoon of olive oil from Aix-en-Provence – PDO matured olives – some thyme, salt, pepper and 1 teaspoon of curry powder, mix together, then add 1/3 of a glass of water. Place in the oven with the garlic for 30 minutes.

  • Meanwhile, cook the spaghetti in a saucepan of boiling salted water according to the instructions on the packet. Drain it, reserving a bowlful of the pasta cooking water.

  • Blend the squash flesh with the crème fraîche, 2 tablespoons of olive oil from Aix-en-Provence – PDO matured olives, the roasted garlic (remove the skin!), nutmeg and 3 to 4 tablespoons of pasta water (depending on the desired consistency). Season with salt and pepper. Pour the butternut squash cream into a saucepan and heat over a low heat. Stir the spaghetti into the mixture. Cook for 2 minutes, stirring continuously, then add the roasted butternut squash cubes.

  • Serve the spaghetti on plates, sprinkling with thyme and Parmesan. Enjoy straight away.

Tip

Choose an olive oil from Aix-en-Provence – PDO matured olives (matured flavour) – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke. But also the PDO olive oil from the Vallée des Baux-de-Provence – matured olives, the PDO olive oil from Provence – made from ripe olives – and the “ripe flavour” olive oils from France.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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