Kerchief Pasta with Caramelized Squash and Fresh Herbs

Ingredients

  • 9 tablespoons unsalted butter
  • 1 2-3 # butternut squash, cut into 1" chunks
  • 2 tablespoons sugar
  • 1/2 cup chicken stock
  • s/p
  • 3 tablespoons shallots, finely minced
  • 1/8 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon lemon juice
  • 2 tablespoons parsley, minced
  • 1 pound fresh pasta sheets, cut into 2" squares
  • parmesan cheese, grated

Method

  • 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.
  • 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.
  • 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

  • SERVINGS: 6
  • SOURCE: Adapted from Williams Sonoma