Pasta with caramelized squash and fresh herbs
Eliza
ingredients
- 9 Tbsp unsalted butter
- 1 butternut squash, 2.3-3 lb., peeled, seeded, and cut into 1" dice
- 2 Tbsp sugar
- 1/2 cup chicken broth
- salt and pepper, freshly ground to taste
- 3 Tbsp finely diced shallots
- 1/8 tsp grated nutmeg
- 1 Tbsp minced fresh sage
- 1 tsp fresh lemon juice
- 2 Tbsp minced fresh flat-leaf parsley
- 1 lb pasta (bowtie or penne)
- 1 oz Parmigiano-Reggiano cheese, grated
directions
- 1
In braiser over medium-high heat, melt 3 Tbsp butter. Add squash in single layer; cook, without stirring, 6 minutes. Stir squash; cook 4 minutes more. Add sugar, broth, salt and pepper. Cover and cook 2-3 minutes. Uncover; cook, stirring occasionally, 2-3 minutes more. Transfer to bowl.
- 2
In braiser over medium-high heat, melt 6 Tbsp butter. Cook shallots, nutmeg and sage 1 minute. Off heat, add lemon juice, parsley, salt, pepper, and squash.
- 3
Meanwhile, bring large pot of salted water to boil over high heat. Cook pasta 3 minutes. Drain, reserving 1/2 cup water. Add pasta and reserved water to squash; toss to combine. Transfer pasta to large, shallow bowl; sprinkle with some cheese.
Source: Wills-Sonoma Kitchen
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