Approx. 2-1/2 cups of uncooked spiral pasta
Approx. 3 cups of butternut squash peeled and cut in about ½ inch pieces
2 tablespoon oil
1-1/2 teaspoon salt adjust to taste
1 tablespoon all-purpose flour (maida)
1 cups milk
1/2 cup cream
1 teaspoon fennel seeds crushed (saunf)
1/4 teaspoon black pepper
1/4 cup butternut squash shredded for garnishing
1/4 cup beetroot boiled and shredded for garnishing
Method:In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta
until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
Butternut Sauce:Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream
making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
Prepare the Pasta:Before serving pour the sauce over pasta and mix.
Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.
I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.