Vermicular | Creamy Kabocha Gorgonzola Pasta
¼ medium kabocha squash (300 g), peeled, seeded and thinly sliced 1 onion, thinly sliced 1 ½ tablespoons (20 g) butter 1 teaspoon kosher salt 1 bay leaf …
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
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Cooking tools:
- Kitchen scale
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spatula
- Colander
- Oven
- Baking sheet
- Spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Plate
Ingredients
- ¼ medium kabocha squash (300 g), peeled, seeded and thinly sliced
- 1 onion, thinly sliced
- 1 ½ tablespoons (20 g) butter
- 1 teaspoon kosher salt
- 1 bay leaf
- 3 ½ oz (100 g) Gorgonzola cheese
- 100 ml heavy cream
- 30 ml milk
- 8 oz penne, cooked separately
- Walnuts, roasted and chopped
- Italian parsley, finely chopped
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