KMPH FOX 26 | Central San Joaquin Valley News SourceChef Borrelli Cooks Up Spaghetti with Roasted Butternut Squash

Chef Borrelli Cooks Up Spaghetti with Roasted Butternut Squash

Mouths were watering on Thursday's Great Day when Chef Pino Borrelli from Gigi's Cucina Italiana was live in the Great Day Kitchen.

Borrelli cooked up his famous Spaghetti with Roasted Butternut Squash throughout the morning. He will also be promoting Elizabeth Laval's "A Party of A Century" which will be held this Saturday.  

The party will benefit the Claude "Pop" Laval Photographic Collection, which will turn 100 years old next year.

The party kicks off at 5:30 p.m. in the RiverView Shopping Center. You can purchase tickets at www.partyofacentury.org.

You can also catch Borrelli and other local chefs at the "Chefs at The Market" in the Vineyard Farmers Market every Saturday at 10 a.m. through the end of November. You can find more information at www.VineyardFarmersMarket.com .

Here is the recipe Chef Borrelli plans to make on Thursday's Great Day for those who wish to make it at home:

Spaghetti with Roasted Butternut Squash

Makes: 8 servings
Start to Finish: 40 minutes
 

ingredients
1  2-lb. butternut squash, peeled and cut in --inch pieces
1  bulb garlic, separated into cloves and peeled, (halve large cloves)
3  Tbsp. olive oil
1  14- to 16-oz. pkg. dried multigrain, whole wheat, or regular spaghetti
1/4  cup butter
3  slices bacon, crisp-cooked and crumbled
1/2  cup walnuts, chopped and toasted
1/2  tsp. freshly grated nutmeg or 1/4 tsp. ground nutmeg
1/3  cup shredded Pecorino cheese
  Sliced green onion (optional)


directions
1. Heat oven to 425 degrees F. In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.

2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

3. In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.

4. In serving bowl toss spaghetti with about half the browned butter.. Toss squash, garlic, bacon, nuts, and nutmeg with remaining browned butter.. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.. Makes 8 servings.


GiGi's Cucina Italiana is located at 9447 N Fort Washington Rd, Fresno.