How to make it

  • Preheat oven to 400.
  • Wrap garlic heads together in large sheet of aluminum foil and squeeze top to seal.
  • Roast until soft and fragrant about 30 minutes.
  • Meanwhile heat 2 tablespoons each of butter and olive oil in large skillet over medium heat.
  • Add squash and season with salt and pepper.
  • Sauté a few minutes to lightly caramelize surface of cubes.
  • Add bay leaf, nutmeg, orange zest and chicken broth.
  • Cover pan and cook until squash is just tender but still holding its shape about 8 minutes.
  • Most broth will have been absorbed but you should have a few tablespoons left to form sauce.
  • Add crème fraiche, sage and parsley then mix well then start cooking ziti.
  • Slice off root ends and squeeze garlic from roasted heads into a bowl.
  • Mash it to form a paste adding a tablespoon of pasta cooking water to give it creamy consistency.
  • When ziti are al dente drain and transfer to large serving bowl.
  • Add roasted garlic paste and cheese.
  • Toss then add squash sauce a bit of fresh black pepper and a drizzle of olive oil and toss again. Check for seasoning then serve immediately.

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