Campanelle and Butternut Squash

I came upon an interesting recipe that used grated butternut squash. This is my spin on the recipe. It is really quite delicious. I think kids would like it too, as it melds well with the pasta and cheese.

For the parents, I would suggest a lovely wine from Vaucluse in France. The vintage is a 2012 from Domaine De La Becassonne. Located near Châteauneuf-du-Pape in the southern Rhône, where 90 perent of the region's wine is red, Domaine de la Becassonne has an unusual distinction, it is devoted entirely to the production of white wines. Its Côtes du Rhône Blanc is considered one of the best whites of the southern Rhône. The owner Andre Brunel, who produces great reds at his other estates, feels that the cool microclimate and sandy limestone soils delivers bold, plump notes of yellow apple and fresh cut pear. It is very reasonably price at around thirteen dollars.

Start out by grating two and on half cups of butternut squash. A food processor makes quick work of this. Now put a large pot of salted boiling water to the boil for the pasta. You will then dice a small onion and mince a clove of garlic. In a frying pan, place two tablespoons of olive oil and one tablespoon of butter over medium high heat. Saute the onion until it is soft and light golden brown. Now add the garlic and butternut squash and saute. Add 1/4 up of the Cotes Du Rhone to further cook the squash.

To the mix add one eighth a teaspoon of star anise, 1/4 teaspoon of Herbes De Provence, one eighth teaspoon of chipotle chile pepper, grated fresh nutmeg, freshly cracked black pepper and salt. Add one half a pound of the Campanelle to the boiling water and cook until done. I just keep on checking to see. Add the drained pasta to the sauce pan. Add some reserved pasta water and butter to finish the dish. Top with shaved Parmesan.