Name: Tagliatelle with Squash
Ingredients: 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

Directions

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
5. 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.
6. Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
7. 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.
8. Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.

Reviews

How would you rate this recipe?

elliela

24 DEC, 2010

This recipe is easy and so delicious. My family raved the first time I made and raved again the next time. I omitted the cookies, because I didn't feel it needed it. One time, I didn't have fresh squash on hand, so I used cubed frozen butternut squash and it came out great, too. I couldn't find tagliatelle at my store, so I used linguine. Worked fine. It's unusual and so tasty.

Tagliatelle with Squash

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