Creamy Kabocha Gorgonzola Pasta
- Cook
- 18 min
[LOW] 15 min + 3 min
¼ medium kabocha squash (300 g), peeled, seeded and thinly sliced
1 onion, thinly sliced
1 ½ tablespoons (20 g) butter
1 teaspoon kosher salt
1 bay leaf
3 ½ oz (100 g) Gorgonzola cheese
100 ml heavy cream
30 ml milk
8 oz penne, cooked separately
Garnish
Walnuts, roasted and chopped
Italian parsley, finely chopped
Add butter to the pot and heat over [LOW] heat. Once melted, add in onion, kabocha squash, salt and bay leaf in that order. Cover and simmer for 15 minutes.
Once ingredients are cooked, coarsely crush with a wooden spatula, then add heavy cream and Gorgonzola cheese. Stir to melt cheese for about 3 minutes.
Add milk and continue stirring until the sauce is well combined. Mix in cooked penne into the sauce.
Garnish with walnuts and parsley and serve.
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