Tagliatelle with Squash
Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.
- 2 medium acorn squash, cut into eighths, seeds removed
- Extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 cloves garlic, skin-on, crushed
- 1 large sprig fresh sage
- 1 cup plus 2 tablespoons store-bought low-sodium vegetable stock
- Pinch of garam masala
- 3/4 pound dried tagliatelle
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
- 2 small Amaretti di Saronno cookies, crushed
Preheat oven to 375 degrees.
Place squash in a large bowl and drizzle with extra-virgin olive oil; season with salt and pepper. Arrange squash, skin-side down, on a baking sheet and bake until tender, 50 to 60 minutes. Let cool slightly.
When squash is cool enough to handle, remove skins and any burnt tips using a paring knife. Cut squash pieces into thirds and set aside.
Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
Heat 2 teaspoons olive oil in a large high-sided nonstick skillet over medium-high heat. Add garlic and sage; cook until garlic is toasted. Add squash and cook, without stirring, until it begins to caramelize, about 5 minutes. Add vegetable stock and garam masala; let simmer.
Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
Remove garlic and sage from skillet; add pasta. If sauce seems too dry, add pasta cooking water, 1 tablespoon at a time, until sauce coats pasta. Add chives, parsley, and cheese; cook for 2 minutes. Season with salt and pepper.
Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.