Spicy Spaghetti Al Limone Recipe
Roasted butternut squash, pepita bechamel, rosemary, smoked scamorza, chili oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butternut Squash
Preheat your oven to 200°C (400°F). Peel and cube the butternut squash into bite-sized pieces. Toss the cubes in 2 tablespoons of olive oil and season with salt. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through cooking.
- 2
Cook the Spaghetti
While the butternut squash is roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- 3
Make the Pepita Bechamel
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes. Stir in the pepitas, lemon zest, and rosemary, and season with salt and black pepper. Cook for an additional 2 minutes, then remove from heat.
- 4
Combine the Ingredients
In a large mixing bowl, combine the cooked spaghetti, roasted butternut squash, and pepita bechamel. If the mixture is too thick, add some reserved pasta water to reach your desired consistency.
- 5
Serve
Plate the spaghetti and top each serving with smoked scamorza cheese, a drizzle of chili oil, and additional rosemary if desired. Enjoy your Spicy Spaghetti al Limone!