Vermicular | Creamy Kabocha Gorgonzola Pasta

Creamy Kabocha Gorgonzola Pasta

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
18 min
Cooking Steps

[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

Walnuts, roasted and chopped
Italian parsley, finely chopped

  1. 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.

  2. 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.

  3. Add milk and continue stirring until the sauce is well combined. Mix in cooked penne into the sauce.

  4. Garnish with walnuts and parsley and serve.

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Musui–Kamado with the Vermicular Cookbook.

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