Wednesday, October 22, 2008

Delicious Recipe!


I tried this recipe last night. Fabulous. Dr. Daddy didn't love it, but I did! It has just the right combination of sweet and savory. I didn't use homemade pasta, just some extra wide "homemade" egg noodles from Fresh Market. Just be sure not to overcook the squash!

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 (see related recipe at left)

1 oz. Parmigiano-Reggiano cheese, grated


Directions:
In a braiser (skillet) 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.

7 comments:

3 Peanuts said...

Oh that looks delicious!!!!!

SouthernAccent said...

Sounds yummm! I'm going to have to try that. Perfect fall dish!

Lindsay said...

Hi, I just found your blog. AND this looks de-lish! My Hubby wouldn't be so thrilled, BUT I would! Can't wait to try this. My 2nd recipe find of the day! I'm on a roll! Have a great week!!

Caffeine Court said...

Yum. Thanks so much. I'll make it for myself. My husband is on the South Beach Diet and I miss my pasta so much!!!

JennyVT said...

I'm so excited you posted this! I bought a butternut squash the other day with the intention of making something out of it, but didn't want soup!!! Perfect, I'll try this tomorrow! Thanks!

Heather said...

I am so hungry now...

JennyVT said...

I finally made this! I totally burnt my tongue when I tasted the squash, and so I didn't enjoy it as much after that!! Hubby LOVED it and my dad was in town and he loved it too!!! I think they were just excited for something different! Thanks for a great recipe find!