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Roasted butternut squash pasta with crematta & burrella.

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients.

This is a recipe from Julienne Bruno, using their silky crematta, and burrella.

Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together.

Give this star of the show the treatment it deserves, and adorn with plenty of drops of liquid gold.

Here's the method:

Serves 2

Preheat your oven to 200°C. Peel and cube the butternut squash, tossing it with olive oil, salt, and a few smashed garlic cloves. Roast for about 30 minutes, turning occasionally to get that perfect caramelised finish.
Cook the Fusilli Lunghi al dente, and save some of that pasta water— we will use it again when building the sauce.
In a stainless steel pan, sauté thinly sliced garlic, shallots, and a pinch of chilli flakes in extra virgin olive oil. Stir in a touch of tomato paste to bring some depth.
Add the roasted squash, a ladle of pasta water, and Crematta. Stir gently as the sauce thickens and becomes velvety.
Toss in the cooked pasta, add a bit more Crematta, and mix until everything is coated perfectly.
For the final flourish, plate the pasta and slice open the Burrella. Place it beside the dish, letting its creamy texture complement every bite.
Serve immediately, and enjoy the balance of textures and flavours—simple, seasonal, and full of character.

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