I’ll admit right then and there that I’m an avid collector of pasta. Guilty as charged.
I love researching different shapes at high-end grocery stores and Italian markets and imagining which ones are better for smooth or thick sauces. I love their names (chicken crest, radiator, little ears, thimble), the traditional packaging and the fact that for just a few euros you can treat yourself to something novel in packaging . meal.
Before we had kids, we had to cut back on shopping because our cupboards would overflow faster than Maxence and I could actually eat pasta. But I have two young boys who would eat it every meal if I let them, so their dream breakfast is leftover cold pasta, which is definitely a recessive trait, but I don’t like it. is free to buy whatever they want, knowing they can easily find a use for it.
And I recently became obsessed with packages of lumaconi, a large snail-shaped pasta sold in big bulging packages that scream, “Buy me, I’m special!”
Lumaconi is the kind of pasta whose life is to stuff it with sauce and turn it into gratines in the oven for a satisfying vegetarian main dish or a festive side dish to a roasted bird. And with the holidays coming up, I thought I’d suggest a simple seasonal sauce with roasted butternut squash and chestnuts.
Sprinkle cheese all over, so it will turn out nice and brown…
…And just before eating, squeeze lemon juice over the top. A golden, mouth-watering dish boasting al dente pasta, a silky sauce clinging to the sides of the lumaconi ribs, little pockets of melted cheese with chestnut bits, and a toasted, crispy, inviting top layer. is completed. (Watch out for your little cousins who might want to eat just the top.)
It’s an amazing recipe, but easy to make. The technique is simple and many steps can be done in advance. And it’s easy to get used to. It’s delicious even at room temperature, and even more delicious when reheated.
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Butternut and chestnut stuffed lumaconi recipe
material
1 small butternut squash or other firm-fleshed winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, pulp diced (no need to peel if organic) ) olive oil fine sea salt 100 grams (3 1/2 pounds) peeled chestnuts cooked from a jar 1 small bunch of flat-leaf parsley 1 organic lemon, finely chopped 250 grams coarse sea salt 9 ounces of fresh lumaconi (large snail-shaped pasta like this one) 150 grams (1 1/2 cups) grated Comté or Parmesan fresh cheese
Instructions
First, prepare the stuffing.
Preheat the oven to 200°C (400°F). Arrange the butternuts in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix by hand and coat well. Place in the oven and roast for 30 minutes until tender. Process in a blender or food mill until smooth. You can also prepare it a day in advance or freeze it. Please thaw before use. Place 500 grams (2 cups) of butternut puree in a medium mixing bowl (reserve remaining puree for another use). Add chestnuts, parsley, and 1/2 teaspoon salt. Finely grate the lemon zest into a bowl and mix well.
Next, boil the pasta.
In a large pot, bring water to a boil with coarse salt and a little olive oil. Add the lumaconi and cook until just barely al dente, about 10 minutes. Drain, return to pot, pour in olive oil and shake to coat so they don’t stick to each other as you work.
Assemble and bake.
Grease a 10-inch (25 cm) round baking dish or cast-iron skillet with olive oil. Increase oven temperature to 220°C (425°F). Spoon about 1 tablespoon of the filling onto each lumaconi and place them snugly but in a single layer on the prepared dish. When done, dot the tops of the lumaconi with the remaining sauce. Sprinkle with grated cheese and bake for 20 minutes until the top is golden brown in places. Squeeze lemon juice over the top and serve with a lightly dressed green salad or as a side to roast chicken.
Precautions
If you have a high-quality ready-made pureed winter squash, you can use it in a pinch. This recipe can also be made with other types of large stuffable pasta, such as tube pasta or conchiglioni.
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https://cnz.to/recipes/pasta/stuffed-lumaconi-butternut-chestnuts-recipe/
All recipes are copyright Clotilde Dusoulier unless otherwise noted.
