Seasoned with fresh sage and parsley plus a hint of nutmeg, this warming pasta dish is perfect for an autumn supper. A sprinkling of Parmigiano-Reggiano cheese adds the finishing touch.
Recipe courtesy of Williams-Sonoma
Ingredients
- 9 tablespoons unsalted butter
- 1 kabocha or butternut squash, 2 1/2 to 3 pounds, peeled, seeded and cut into 1-inch dice
- 2 tablespoons sugar
- 1/2 cup chicken or vegetable broth
- Salt and freshly ground pepper, to taste
- 3 tablespoons finely diced shallots
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon minced fresh sage
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced fresh flat-leaf parsley
- 1 pound fresh past sheets, cut into 2-inch squares
- 1 ounce Parmigiano-Reggiano cheese, grated
Preparation
- 1 In a braiser over medium-high heat, melt 3 tablespoons of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more.
- 2 Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.
- 3 In the same pan over medium-high heat, melt the remaining 6 tablespoons butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute.
- 4 Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.
- 5 Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes.
- 6 Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine.
- 7 Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside.
