Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.

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Ingredients

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Directions

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  • Preheat oven to 375 degrees.

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  • 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.

Reviews (1)

Rating: Unrated
12/24/2010
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.