Kerchief Pasta with Caramelized Squash and Fresh Herbs
Ingredients
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9 tablespoons unsalted butter
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1 2-3 # butternut squash, cut into 1" chunks
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2 tablespoons sugar
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1/2 cup chicken stock
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s/p
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3 tablespoons shallots, finely minced
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1/8 teaspoon freshly grated nutmeg
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1 tablespoon fresh sage, minced
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1 teaspoon lemon juice
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2 tablespoons parsley, minced
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1 pound fresh pasta sheets, cut into 2" squares
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parmesan cheese, grated
Method
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In a fry pan or braiser, melt 3 tablespoons of butter. Add squash and sear 6 minutes. Stir and cook 4 minutes more. Add sugar, stock, s/p. Cover and cook 2-3 minutes. Uncover and cook another 2-3 minutes. Remove from heat.
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In the same pan, heat 6 tablespoons of butter. Cook shallots, nutmeg and sage for about 1 minute. Remove from heat and add l/j, parsley, salt, pepper and squash.
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Meanwhile, bring large pot of salted water to a boil. Cook pasta 3 minutes. Drain, reservng 1/2 cup water. Add pasta and reserved water to squash and toss to combine. Transfer pasta to warmed large, shallow bowl and sprinkle with cheese. Serve.
Notes
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SERVINGS: 6
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SOURCE: Adapted from Williams Sonoma
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