Daily Recipe 11/11/03 : Pasta with Pumpkin or Butternut Squash
New York City

Pasta with Pumpkin or Butternut Squash recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/11/03 : Pasta with Pumpkin or Butternut Squash
"Pasta with Pumpkin or Butternut Squash"
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1 lb. Pumpkin or butternut squash
2 tablespoons olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 - 6 teaspoons chopped fresh parsley
Pinch ground or freshly grated nutmeg
1 cup chicken or vegetable stock
4 oz. Prosciutto, cut into strips
9 oz. Tagliatelle, green or white (fresh or dried)
2/3 cup heavy cream
Salt and pepper
Freshly grated Parmesan, to serve

Peel the pumpkin or butternut squash and scoop out the seeds and membrane. Cut the flesh into 1/2 in. dice.  Heat the oil in a pan and gently fry the onion and garlic until soft. Add half the parsley and fry for a minute longer. Add the pumpkin or squash and continue to cook for 2 to 3 minutes. Season well with salt, pepper, and nutmeg. Add half the stock, bring to a boil, cover, and simmer for 10 minutes or until pumpkin is tender, adding more stock as necessary. Add the prosciutto and continue to cook for a further 2 minutes, stirring frequently. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water, allowing 3 to 4 minutes for fresh pasta and about 12 minutes for dried.  When tender but not overcooked drain thoroughly, and turn into a warm dish. Add the cream to the ham mixture and heat gently until really hot. Adjust the seasoning and spoon over the pasta.  Sprinkle with the remaining parsley and add the grated Parmesan separately.  Serves 4.
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