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Ingredients · Serves 4

• 250 grams (one box) of Bontasana White Corn Mezze Maniche
• 200–220 grams delica squash or pumpkin, peeled and cleaned, pulp reserved
• 120 grams pioppini mushrooms or other seasonal mushrooms
• 25 grams extra virgin olive oil + additional for serving
• 10 grams shallots
• 2 fresh sage leaves
• 1 sprig fresh rosemary
• Salt to taste

Preheat the oven to 200 °C (392 °F).

Dice the pumpkin into 2-inch cubes and place them on a sheet pan lined with parchment paper. Cover the pumpkin tightly with another sheet of parchment paper or tin foil and bake for 20 to 25 minutes or until the squash is tender. Remove from oven and let cool.

Clean and cut the mushrooms into small pieces and place them in a sauté pan over medium heat with 10 grams of extra virgin olive oil, a pinch of salt and the rosemary sprig.

Meanwhile, place a large pot with plenty of water on the stove, bring the water to a boil and add the White Corn Mezze Maniche. Remove the pasta 1 minute before the suggested cooking time expires and drain.

Heat 15 grams of the extra virgin olive oil in a non-stick pan. Over low heat, add the shallots and sage with a pinch of salt. Add the reserved pulp from the squash and cook for another 2 to 3 minutes. Remove the sage leaf and add a few tablespoons of the pasta cooking water. Using a stick blender, purée the mixture until creamy.

In a large sauté pan, combine half the mushrooms and the prepared Mezze Maniche and stir to cook. Pour in the creamy squash mixture along with a tablespoon of extra virgin olive oil. Combine well.

Garnish with the remaining mushrooms and serve.

Recipe by Francesca Bettoni
Beauty Food Blog