Lumaconi with Butternut Squash and Caciocavallo Cheese
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lumaconi pasta | 320g |
| Butternut squash (Violina) | 800g |
| Caciocavallo cheese | 200g |
| Fresh cream (liquid) | 100g |
| Garlic | 1 clove |
| Rosemary | 2 sprigs |
| Butter | 20g |
| Extra virgin olive oil | 10g |
| Breadcrumbs | 30g |
| Thyme | 1 sprig |
| Grana Padano DOP cheese | 100g |
Instructions:
-
Boil the Pasta:
Begin by bringing a large pot of salted water to a boil for the Lumaconi pasta. Once the water is at a rolling boil, add the Lumaconi and cook according to the package instructions until al dente. Drain the pasta and set it aside.
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Prepare the Squash:
While the pasta is cooking, peel and chop the butternut squash into small cubes. In a large pan, heat a drizzle of extra virgin olive oil. Add the garlic and rosemary, letting them infuse the oil for a minute. Add the chopped squash to the pan, season with salt and pepper, and cover with a lid. Let the squash cook over medium heat, stirring occasionally until tender. -
Prepare the Caciocavallo Cheese:
While the squash is cooking, slice the Caciocavallo cheese thinly. Set aside. -
Assemble the Dish:
Preheat your oven to 180°C (350°F). Butter a baking dish and sprinkle it with breadcrumbs and fresh thyme leaves, ensuring that the base is well-coated. -
Blend the Squash:
Once the squash is tender, remove a portion of it from the pan and place it into a tall, narrow container. Add the fresh cream to the squash and blend until smooth, forming a rich cream. -
Combine Pasta and Squash:
When the Lumaconi is cooked, add it to the pan with the remaining squash. Toss gently to coat the pasta in the squash mixture, ensuring an even distribution of flavor. -
Layer the Casserole:
Transfer half of the pasta mixture into the prepared baking dish. Pour half of the squash cream on top, followed by half of the sliced Caciocavallo cheese. Repeat this layer with the remaining ingredients. -
Finish and Bake:
Sprinkle the top with grated Grana Padano DOP cheese, then bake in the oven for about 20 minutes, or until the top is golden and bubbling. -
Serve:
Once baked, remove the Lumaconi with Butternut Squash and Caciocavallo from the oven and let it cool slightly before serving. Enjoy this warm, comforting dish with a fresh herb garnish or additional Grana Padano for an extra touch of flavor!
This recipe blends the sweetness of butternut squash with the creaminess of Caciocavallo cheese, creating a rich, savory dish that will delight your guests.
