Pumpkin Spaghetti with Goat Tomme and Toasted Hazelnuts by @eloy_spinnler

≈ 45 min

4 servings

🎃

1

Potimarron

🍝

500 g

Spaghetti

🥛

250 ml

Liquid cream 30%

🧀

100 g

Goat tomme cheese

🥜

30 g

Toasted hazelnuts

🍶

15 ml

Vinegar

🧂

1.5 g

Salt

⚫

Pepper

🌶️

0.5 g

Espelette pepper

💧

4 l

Water

  1. Preheat

    Preheat the oven to 400°F (200°C) and line a baking sheet.

  2. Halve
    • red kuri squash

    Halve the red kuri squash, remove its seeds, and cut the flesh into small cubes.

  3. Roast
    • red kuri squash

    Roast the squash cubes on the baking sheet until tender and lightly caramelized, about 25 minutes.

  4. Season
    • water
    • salt

    Bring 4 l of water to a boil in the large pot and season it with salt.

  5. Cook
    • spaghetti
    • water

    Cook the spaghetti in the boiling water until al dente, following the package timing.

  6. Drain
    • spaghetti
    • water

    Drain the spaghetti, reserving 120 ml of its cooking water.

  7. Warm
    • heavy cream
    • vinegar

    Warm the heavy cream with the vinegar in the large skillet over low heat.

  8. Add
    • red kuri squash
    • heavy cream

    Add the roasted squash to the skillet and gently crush part of it into the cream.

  9. Stir
    • spaghetti
    • water

    Stir the spaghetti into the squash sauce and add reserved cooking water until the sauce coats the pasta.

  10. Grate
    • goat cheese tomme

    Grate the goat cheese over the pasta and stir until melted.

  11. Season
    • black pepper
    • Espelette pepper

    Season the pasta with black pepper and Espelette pepper.

  12. Divide
    • toasted hazelnuts

    Divide the pasta among four bowls and top with toasted hazelnuts.

Pumpkin Spaghetti with Goat Tomme and Toasted Hazelnuts by @eloy_spinnler

≈ 45 min

4 servings

🎃

1

Potimarron

🍝

500 g

Spaghetti

🥛

250 ml

Liquid cream 30%

🧀

100 g

Goat tomme cheese

🥜

30 g

Toasted hazelnuts

🍶

15 ml

Vinegar

🧂

1.5 g

Salt

⚫

Pepper

🌶️

0.5 g

Espelette pepper

💧

4 l

Water

Preparation Steps

  1. Step 1/12

    Preheat the oven to 400°F (200°C) and line a baking sheet.

    🍳baking sheet

  2. Step 2/12

    Halve the red kuri squash, remove its seeds, and cut the flesh into small cubes.

    🎃red kuri squash
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Roast the squash cubes on the baking sheet until tender and lightly caramelized, about 25 minutes.

    🎃red kuri squash
    🍳baking sheet

  4. Step 4/12

    Bring 4 l of water to a boil in the large pot and season it with salt.

    💧water
    🧂salt
    🍲large pot

  5. Step 5/12

    Cook the spaghetti in the boiling water until al dente, following the package timing.

    🍝spaghetti
    💧water
    🍲large pot

  6. Step 6/12

    Drain the spaghetti, reserving 120 ml of its cooking water.

    🍝spaghetti
    💧water
    🧺colander
    🍲large pot

  7. Step 7/12

    Warm the heavy cream with the vinegar in the large skillet over low heat.

    🥛heavy cream
    🍶vinegar
    🍳large skillet
    🥄wooden spoon

  8. Step 8/12

    Add the roasted squash to the skillet and gently crush part of it into the cream.

    🎃red kuri squash
    🥛heavy cream
    🍳large skillet
    🥄wooden spoon

  9. Step 9/12

    Stir the spaghetti into the squash sauce and add reserved cooking water until the sauce coats the pasta.

    🍝spaghetti
    💧water
    🍳large skillet
    🥄wooden spoon

  10. Step 10/12

    Grate the goat cheese over the pasta and stir until melted.

    🧀goat cheese tomme
    🧀grater
    🍳large skillet
    🥄wooden spoon

  11. Step 11/12

    Season the pasta with black pepper and Espelette pepper.

    ⚫black pepper
    🌶️Espelette pepper
    🍳large skillet
    🥄wooden spoon

  12. Step 12/12

    Divide the pasta among four bowls and top with toasted hazelnuts.

    🥜toasted hazelnuts

Composition

Ingredients

Types

Grains, Nuts, Condiments, Seasonings, Liquids

Ingredients

Potimarron, Spaghetti, Liquid cream 30%, Goat tomme cheese, Toasted hazelnuts, Vinegar, Salt, Pepper, Espelette pepper, Water

Notes

Potimarron (winter squash), Salt (to taste), Pepper (to taste), Espelette pepper (to taste), Water (for cooking the pasta and squash)

Allergens

gluten, tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

735 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 91g, Fat: 32g, Fiber: 7g, Sugars: 8g, Sodium: 310mg

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4.2mg, Potassium: 650mg

Vitamins

Vitamin A: 570µg RAE, Vitamin C: 18mg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, baking sheet, large pot, colander, large skillet, wooden spoon, grater

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Winter meal, Weeknight dinner

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Savory, Nutty, Tangy, Mildly spicy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Freeze in an airtight container,Hazelnuts are best added after reheating)