Butternut Squash Ribbons with Spinach Tagliatelle

butternut squash ribbons with pasta

I love adding veggie ribbons whenever I can, I think they make a simple dish look so pretty, especially when used with pasta.  Here I’m using butternut squash for my ribbons along with spinach tagliatelle for a nice contrast in color as well as taste, I also adding some mushrooms for extra flavor along with a light parmesan cream sauce. I’m telling you, this is good!

spinach tagliatelle The key to making nice looking ribbons is to find a butternut squash that has a long neck, you’re only going to be using the top so the longer the better, the shorter stumpier squash won’t work. I recommend either tagliatelle or pappadelle for the pasta as both hold up well against the butternut squash ribbons which tend to be wide.

butternut squash ribbonsI used a medium sized squash, top only, and you’ll would be surprised how many ribbons you’ll get. I used a simple vegetable peeler to make mine, I keep turning my squash as I peel the ribbons off.

roasted butternut squash ribbons Roast them on a baking sheet 375 to 400 degrees but watch them carefully because you don’t want them to burn or dry out. The edges will start to curl but the centers will still be soft and moist, that’s exactly what you want.

squash ribbons with tagliatelleToss them gently into your cooked pasta and sauce then place it all on a nice platter for the wow factor!
squash ribbons with spinach tagliatelle It all looks so pretty as the pasta and squash intertwines together but even better yet you’ll love how it tastes!

Butternut Squash Ribbons with Spinach Tagliatelle
  • 12 oz. spinach tagliatelle
  • butternut squash ribbons created from the neck only of a butternut squash
  • 1 cup of sauteed mushrooms
  • ⅓ cup cream or half and half
  • ⅓ cup of stock, chicken or vegetable
  • ⅓ cup of grated parmesan or romano cheese
  • 1 garlic clove, minced
  • parsley for garnish
  • olive oil
  1. Cut the top off of a long neck medium sized butternut squash, peel skin off then make long ribbons using a vegetable peeler. Turn as you peel. Toss into a bowl and drizzle olive oil and salt and pepper all over then place on a rimmed baking sheet and roast at 375 to 400 until edges start to curl, keep watching as to not burn. Set aside.
  2. Cook tagliatelle al dente.
  3. In a saute pan drizzle olive oil, add garlic and cook until golden.
  4. Pour in the cream, stock and cheese, cook until slightly thickens.
  5. Add mushrooms and gently toss everything together and place on a platter adding more grated cheese, a nice drizzle of olive oil and fresh parsley for garnish.

Cooking with Quality Products

Recently I received an email from Olio2go, a company whose mission is to seek out the best quality products from all over Italy asking me if I’d like to review some of their artisanal products, after checking out their link of course I said yes!

One of the three products I received was Olio Verde Novello coming from Castelvetrano, Italy on the Island of Sicily, this olive oil was freshly pressed this passed October, and boy can you taste that freshness! It’s rich, fruity and slightly pungent all at the same time with hints of artichoke and lemon, I swear I could drink this stuff, oh and I love the shape of the bottle!
Did you know that high quality extra virgin olive oil is very stable when heated and it has a high smoking point? I didn’t!
The pappardelle comes from Pastificio Vicidomini, in Castel San Giorgio, near Naples, from a family owned business that has been making high quality pasta since 1812, now 6 generations strong this pasta is made with certified organic semolina and mountain water. There must be something to that mountain water because the flavor and the texture was superb!
The pretty jar of crispy asparagus comes from Villa Cappelli in Puglia perfect for an appetizer or placed into a salad.

For the pappardelle I decided to let the pasta shine through by tossing it with roasted shards of butternut squash. I call it shards because that’s what they ended up looking like after I shredded and roasted them up on my baking sheet.

I actually loved how all the jagged pieces looked when tossed among this amazing quality pasta.
I used a basil brown butter sauce and plenty of freshly grated parmesan cheese and cracked black pepper to finish it off.

When I read that Olio Verde had hints of lemon and artichoke, I went out and bought 4 of the prettiest artichokes I could find, I trimmed them, cut them into quarters, scooped out the chokes, cooked them until tender, and then after they were cooled down I placed them into a pool of this liquid gold along with fresh parsley, lemon juice as well as the zest, red pepper and chopped garlic. One word… DIVINE!

I’m sorry but I just couldn’t get enough of this olive oil so I went ahead and made a savory baked ricotta, perfect when smeared on top crostini. Ricotta is such a blank canvas, it takes on flavors so well, so when it was finished baking I poured a generous drizzle of it right over the top which made every bite sublime!

I had 1 1/2 cups of ricotta sitting in my fridge so with that I mixed in 1 egg, 1/2 cup of grated romano cheese, 5 small cherry tomatoes cut lengthwise, a couple of tablespoons of fresh chopped basil, 1 small minced garlic, zest of 1/2 a lemon, salt, pepper and 3 chopped olives.

Oil a shallow gratin dish, or a ramekin if you want to un-mold it, spread the mixture into the dish and bake 375F for around 20 minutes or until nicely golden on top.

Of course if you don’t have these particular products on hand you can make any of these recipes using your own favorite pastas and olive oils, but if your looking for an extra special treat, check out Olio2go!
Buon Appetito!