Recipes Main Courses Pasta Rice and Grains Kerchief Pasta with Caramelized Squash and Fresh Herbs
Kerchief Pasta with Caramelized Squash and Fresh Herbs

Kerchief Pasta with Caramelized Squash and Fresh Herbs

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 6
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. To prepare a vegetarian version of this dish, use vegetable broth instead of chicken broth.

Ingredients:

  • 9 Tbs. unsalted butter
  • 1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into
      1-inch dice
  • 2 Tbs. sugar
  • 1/2 cup chicken or vegetable broth
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. finely diced shallots
  • 1/8 tsp. freshly grated nutmeg
  • 1 Tbs. minced fresh sage
  • 1 tsp. fresh lemon juice
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 lb. fresh pasta sheets, cut into 2-inch squares
  • 1 oz. Parmigiano-Reggiano cheese, grated

Directions:

In a braiser over medium-high heat, melt 3 Tbs. 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. 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.

In the same pan over medium-high heat, melt the remaining 6 Tbs. 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. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

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. 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.

Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.
Williams-Sonoma Kitchen.