A Comforting Recipe For Winter Evenings

When temperatures drop and days get shorter, a generous and comforting dish is a must at the table. This fusion creation revisits Italian classics by marrying roasted butternut and beef meatballs in a creamy sauce that transforms simple pasta into a memorable taste experience. In just 55 minutes, this recipe by Studio Erico d’Ario for Bigard feeds four hungry guests.

The originality lies in the bold association of an autumnal squash, traditionally reserved for soups and veloutés, with French-origin meatballs. The butternut brings its natural sweetness and creamy texture, while the Bigard meatballs guarantee the generous character and satisfying dimension of the dish. Ricotta, liquid cream, and Parmesan complete the picture to create an irresistibly gourmet velvety sauce.

This accessible family recipe requires no complex techniques. The oven works independently while you prepare the rest of the ingredients. The result: a balanced complete dish that combines roasted vegetables, quality proteins, and carbohydrates in perfect harmony. The magic happens from the first bite, when the butternut sauce coats the hot pasta and the golden meatballs release their aromas.

Preparing Roasted Butternut: The Creamy Base

The secret to this velvety sauce lies in a simple but incredibly effective technique. After slicing the squash lengthwise and removing the seeds, make deep scores in the flesh using a sharp knife. These incisions allow the heat to penetrate uniformly and speed up cooking while concentrating the flavors.

The trick that transforms this ordinary butternut into a caramelized marvel? Six whole garlic cloves nestled in the natural cavities of the squash. For 45 minutes at 200°C, the garlic confits slowly, releasing its sweet and mild aromas that permeate the entire flesh of the vegetable. A generous drizzle of olive oil, salt, and pepper are enough before putting it in the oven.

Coming out of the oven, the butternut flesh comes away with a simple spoon, melting and fragrant. The blender then takes the stage for the final transformation. Combine this roasted flesh with two spoons of creamy ricotta and 10 cl of liquid cream. A few pulses are enough to obtain a silky and homogeneous puree, the perfect base for a sauce that rivals the best Italian preparations. This creamy emulsion will constitute the ideal setting to welcome pasta and meatballs in the decisive assembly step.

Smart Assembly: Meatballs And Pasta In Perfect Harmony

While the butternut completes its transformation in the oven, orchestrate the simultaneous cooking of the other components. The 300 g of pasta are plunged into boiling salted water according to the time indicated on the package. The professional tip: take a generous cup of cooking water before draining. This starch-laden liquid will become the magic binder of your sauce.

The Bigard meatballs are browned in parallel, either in an air fryer for uniform cooking without fat, or in a pan with a drizzle of oil to obtain a beautiful caramelization. This simultaneous cooking optimizes timing and guarantees that all elements arrive hot at the time of assembly.

The final phase takes place in a large pot. Pour in the blended butternut sauce, add the drained pasta and the golden meatballs. Gradually incorporate the reserved cooking water while stirring. The grated Parmesan enters the scene at this precise moment: 40 g that melt on contact with the heat and starchy moisture. This emulsion creates a creamy texture that coats each pasta and each meatball in a satin veil.

Mix vigorously so that the sauce adheres perfectly. The ideal consistency? Neither too liquid nor too thick, just creamy enough to coat generously without weighing it down. Service must follow immediately to preserve this velvety texture that characterizes great Italian preparations.

The Final Touch For A Restaurant-Worthy Dish

This velvety texture requires immediate service. Every second counts: the residual heat continues to work the sauce, and a prolonged wait would turn it into a thick paste. Distribute immediately into preheated shallow bowls, a simple gesture that maintains the ideal temperature.

Fresh chives intervene at the last moment, finely chopped and generously sprinkled over each portion. This aromatic herb is not just a decoration: its aniseed and slightly spicy note counterbalances the creamy richness of the butternut and Parmesan. It brings the necessary freshness to balance this generous dish without weighing down the tasting.

This recipe bears the signature of Studio Erico d’Ario, created for Bigard, guaranteeing French-origin meatballs that respect rigorous traceability. The authenticity of the products transforms a domestic preparation into an experience comparable to the best revisited Italian tables.

For those looking to simplify their sourcing, Quitoque offers this type of recipes in delivered baskets, with the code KISSMYCHEF75 offering a discount on the first order. But the essential remains on the plate: four generous portions where roasted squash, tasty meat, and creamy pasta compose a comforting picture, one that makes you forget the winter cold from the first bite.