How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Butternut Squash & Turkey Pastina?

You need 13 ingredients. The key ingredients include: 3 pounds Butternut Squash, 1 stick Unsalted Butter, 2 Tablespoons Finely Chopped Sage Leaves, 1/4 cups Balsamic Vinegar, and more.

Is Roasted Butternut Squash & Turkey Pastina suitable as meat & poultry?

Yes, Roasted Butternut Squash & Turkey Pastina falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roasted Butternut Squash & Turkey Pastina?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash & Turkey Pastina Recipe

Name: Roasted Butternut Squash & Turkey Pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Butternut Squash; 1 stick Unsalted Butter; 2 Tablespoons Finely Chopped Sage Leaves; 1/4 cups Balsamic Vinegar; 2 Tablespoons Sugar; 1/4 cups Dark Unsulphured Molasses; 6 cups Low-salt Chicken Broth; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Finely Chopped Onion; 2 teaspoons Finely Chopped Fresh Thyme Leaves; 1- 1/2 pound Pastina Or Riso; 3 cups Diced Cooked Turkey Breast; 1/2 cups Grated Parmesan Cheese

Roasted Butternut Squash & Turkey Pastina

Eats Now Editorial Team · 3754 kcal · Meat & Poultry

1
Preheat oven to 400 degrees.
2
Peel the squash, cut, scoop out the seeds and cut into 1-inch dice.
3
Place in a large bowl and season with salt and pepper.
4
Heat butter in a skillet over medium-high heat.
5
When butter stops foaming and turns a light brown, add the sage, balsamic vinegar, sugar and molasses.
6
(Be careful as it will sizzle.)
7
Mix well and let simmer for 1 to 2 minutes to led it meld together.
8
Pour the vinegar mixture over the squash and toss well to coat.
9
Season lightly with salt and pepper and transfer to a foil-lined, heavy duty rimmed baking sheet large enough to hold squash in a single layer.
10
Place in preheated oven and roast, tossing at least once, until tender and caramelized, about 25 to 30 minutes.
11
Set aside until cool enough to handle but still warm enough so the liquid is still runny.
12
Pour the contents of the baking sheet into a food processor (including liquid) and process until smooth.
13
At this point, you can use it, refrigerate for up to 5 days, or freeze for up to 2 months.
14
Bring the chicken broth to a low simmer in a saucepan.
15
Heat oil in a large saute pan or deep skillet.
16
Add the onion and cook until soft but not brown.
17
Add the thyme; stir, and add pastina.
18
Stir and add 2 cups broth.
19
Bring to a simmer, adding chicken broth 1/2 cup at a time as the previous addition is absorbed, stirring to prevent the pastina from sticking to the bottom of the pan.
20
Do this until the pasta is al dente, about 15 minutes.
21
(This process resembles the cooking method for risotto.)
22
Add roasted squash and turkey to reheat.
23
Stir well.
24
It should be quite loose, like a thick soup.
25
Add more broth if needed.
26
Add 1/2 cup parmesan cheese and stir.
27
Taste for seasoning.
28
Tastes great with a drizzle of balsamic vinegar in each bowl, and if you like, a little more parmesan cheese.
29
If serving as leftovers, you may need to add additional broth when reheating.
30
The pastina will soak up all the liquid that you give it!
31
Enjoy!

Roasted Butternut Squash & Turkey Pastina

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