Skip to main content

tagliatelle with roasted acorn squash, garlic confit and sage butter


I like this pasta for Thanksgiving 

Do you have an acorn squash and maybe a garlic bulb rattling around on your counter?  Maybe from a trip to the farmers market?   I did, but not anymore, I put mine in this fall flavored pasta dish, along with a few other pantry items plus sage from a pot in my garden.   We loved this pasta for dinner and I baked the leftovers to serve with short ribs, delicious.  We went to Carmel last week and stopped in Gilroy to buy garlic on the way home so now that I have two bowls of garlic bulbs on my counter -Now I'm looking for recipes that use garlic, maybe a little more than normal.  

Ingredient and Recipe for Tagliatelle with Roasted Acorn Squash, Garlic Confit and Sage Butter
Serves 4

1 medium large acorn squash
1 bulb fresh garlic
1 cup chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil, plus extra for drizzling
1/2 cup grated Parmesan cheese, for serving
1/8 teaspoon grated nutmeg, plus extra for serving
2 dozen sage leaves, on the small side, for serving
4 bundles tagliatelle noodles
Sea salt and freshly ground black pepper

Preheat the oven to 400F
Line a baking sheet with parchment

Slice the acorn squash into quarters, remove the seeds and strings, place skin side down on the prepared baking sheet.
Drizzle the squash with olive oil, sprinkle with sea salt and cracked black pepper to taste.
Slice the top of the entire garlic bulb off, place on the parchment lined baking sheet and drizzle with olive oil.
Bake the squash and garlic until tender, about 45 minutes.  Continue baking garlic bulb, if necessary until caramelized.
Meanwhile, heat the butter and olive oil in a medium size skillet until foamy and slightly browned.
Fry the sage leaves until crispy, remove to a paper towel to drain, reserve sage flavored butter/oil mixture in skillet for pasta sauce.
When the squash and garlic are cool enough to handle, peel off the skin from the squash and squeeze out the light brown caramelized garlic cloves, being careful to leave the papery skin behind.
Add the squash, garlic, chicken broth, nutmeg, browned butter/olive oil mixture from the skillet to a blender, I used my NutriBullet.
Blend until creamy and smooth, taste for seasoning, adding salt if necessary.
Cook the tagliatelle noodles according to package directions, drain-reserving a cup of hot pasta water to thin the sauce.
Heat the sauce in a large skillet on the stove, add the noodles and swirl to coat with sauce.  Add pasta water to sauce as necessary.
Serve the pasta with the freshly ground Parmesan cheese, fried sage leaves and additional grated nutmeg to taste.




 

Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

  further explorations into the zen of making potato salad  I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime.  It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff.  Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated  red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones.  I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool.  I may have to slice up a cold watermelon, throw together a grilled corn ar