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Le Chaudron recipe
Pâtes au potimarron et crème de noix de cajou
Pasta with red kuri squash and cashew cream
⏱ 45 minServes 4Easy490 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)Red kuri squash
1Onion
1 clovegarlic clove
80 g (3 oz)plain cashews
100 ml (½ cup)vegetable stock
1 tbspOlive oil
0.5 tspnutmeg
Salt, pepper
300 g (11 oz)spaghetti
1 sprigfresh sage
1 tbspButter
- 400 g (14 oz) Red kuri squash
- 1 Onion
- 1 clove garlic clove
- 80 g (3 oz) plain cashews
- 100 ml (½ cup) vegetable stock
- 1 tbsp Olive oil
- 0.5 tsp nutmeg
- Salt, pepper
- 300 g (11 oz) spaghetti
- 1 sprig fresh sage
- 1 tbsp Butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the cashews 30 minutes in hot water, then drain. Roasting the squash: preheat the oven to 200 °C (400 °F). Toss the squash pieces, onion and garlic clove with the olive oil, salt and pepper. Spread on a baking sheet and roast 25 to 30 minutes until the squash is very tender and lightly caramelized.
- Cooking the pasta: while the squash roasts, cook the pasta al dente according to the package. Keep a ladle of the cooking water.
- Making the cream: once roasted, peel the garlic clove. In a powerful blender, put the roasted squash, onion, garlic pulp, soaked cashews, vegetable stock, nutmeg, salt and pepper. Blend on high until incredibly smooth and creamy. If too thick, add a little of the pasta water.
- Sage finish: in a small skillet, melt the butter (or margarine) and quickly fry the fresh sage leaves until crisp (a few seconds). Assembly: drain the pasta, return it to the pot and pour in the creamy sauce. Toss well over low heat to coat. Serve immediately in bowls, topped with the crispy sage.
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