Stuffed Lumaconi with Butternut and Chestnuts

• Vegetarian

• Produce

  • 1 Butternut squash or other firm-flesh winter squash, small
  • 1 small bunch Flat-leaf parsley
  • 1 Lemon, organic

• Pasta & Grains

  • 250 g Lumaconi

• Baking & Spices

  • 1 Sea salt, fine
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 jar 100 grams (3 1/2 ounces cooked peeled chestnuts from, cooked

• Dairy

  • 150 g Cheese

Found on chocolateandzucchini.com

Ingredients

• 1 small butternut squash or other firm-flesh winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, flesh cubed (no need to peel if organic)
• Olive oil
• Fine sea salt
• 100 grams (3 1/2 ounces) cooked peeled chestnuts from a jar, chopped
• 1 small bunch flat leaf parsley, finely chopped
• 1 organic lemon
• Coarse sea salt
• 250 grams (9 ounces) uncooked lumaconi (large snail-shaped pasta, such as these)
• 150 grams (1 1/2 cups) freshly grated cheese, such as Comté or Parmesan

Directions

• Preheat the oven to 200°C (400°F).
• On a rimmed baking sheet, arrange the butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well.
• Insert in the oven and roast for 30 minutes, until tender.
• Process in a blender or food mill until smooth. This can be prepared up to a day ahead, or even frozen. Thaw before using.
• Measure 500 grams (2 cups) of the butternut purée into a medium mixing bowl (reserve the remaining purée for another use). Add the chestnuts, parsley, and 1/2 teaspoon salt. Grate the zest of the lemon finely into the bowl and mix thoroughly.
• In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes.
• Drain, return to the saucepan, drizzle with olive oil, and shake to coat so they wont stick to one another as you work.
• Grease a round 25-cm (10-inch) baking dish or cast-iron pan with olive oil.
• Increase the oven temperature to 220°C (425°F).
• Spoon about 1 tablespoon of the filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When youre done, dot the top of the lumaconi with any remaining sauce.
• Sprinkle with grated cheese and bake for 20 minutes, until the top is browned in places.
• Squeeze some lemon juice over the top and serve, with a lightly dressed green salad, or as a side to roast chicken.