Pasta with Butternut Squash, Brown Butter, Mushroom Confit, Toasted Pepitas, and Fried Sage

Serves 4-6

1 small butternut squash, seeds removed and reserved, cubed

½ stick unsalted butter

6 fresh sage leaves

Salt to taste

Olive oil

1 batch prepared mushroom confit

½ cup grated Parmigiano-Reggiano, divided

1lb fresh fresh fettucine or dried pasta

1. Preheat an oven to 350 degrees. Place squash cubes on a sheet tray and drizzle with olive oil and sprinkle with salt. Toss to distribute. Roast the squash until tender. Puree in a blender or food processor until smooth. 

2. Rinse the squash seeds clean from squash residue. Spread on a sheet tray and toss with olive oil and salt. Roast at 350 degrees until browned and crispy. 

3. Melt butter in a large saucepan and add sage leaves. Fry the leaves until they are crisped, and the butter begins to brown and smelly nutty. Strain the leaves from the butter and place them on a paper towel to drain. Sprinkle with salt. Reserve the butter in the pan off of the heat. 

4. Bring a large pot of water to a rapid boil. Add enough salt to the water so that it tastes of the sea. Cook pasta until al dente (2-4 minutes or according to package instructions). Reserve 1 cup of pasta water and drain pasta.

5. To the saucepan with the butter, add the squash puree, pasta water, and pasta. Cook over low heat until the sauce coats the pasta. Add ¼ cup of Parmigiano-Reggiano, and stir until creamy. Adjust seasoning. 

6. Portion the pasta into bowls and top with more cheese, a scoop of mushroom confit, toasted pumpkin seeds, and fried sage. Serve immediately. 

Handformed Pasta Dough

Serves 4

400 g Semola Flour

180 g water

1. Combine ingredients in a bowl. Mix until cohesive.

2. Knead on a wooden surface for 5-10 minutes or until dough springs back to the touch.

3. Cover and rest for at least 30 minutes. (Longer than 1 hour, rest in fridge, tightly wrapped).

4. Shape as desired.

5. Store, uncovered in one layer on the counter, or in the refrigerator, until ready to cook.

6. Cook in a large pot of heavily salted water until “al dente”, about 4-6 minutes.

7. Reserve 1 cup of pasta water to help bind sauce to pasta.

All recipes courtesty of Leta Norton. You can follow Leta and learn about upcoming classes and pasta events on Instagram @lemneats