Homemade Pasta in a Brown Butter Sauce with Squash Purée
Serves
6
Prep Time
60 min
Cook Time
30 min
Print RecipeIngredients
Butternut Squash Purée
- 1 butternut squash, cut in half lengthwise and seeds removed
- 4 tbsp (60 mL) butter, diced
- 1 tbsp (15 mL) salt
- 2 tbsp (30 mL) honey
Brown Butter Sauce
- 1 lb (0.5 kg) fresh pasta, cut into 1 inch ribbons, see recipe below (or store bought)
- 1 cup (250 mL) unsalted butter
- ¾ cup (175 mL) pine nuts
- 2 tbsp (30 mL) shallots, finely sliced
- 1 cup (250 mL) hen of the woods mushrooms, roughly chopped (or substitute with your favorite mushrooms)
- 1 tsp (5 mL) sage, thinly sliced
- 2 tbsp (30 mL) chives, finely chopped
- 6 eggs
- 4 tbsp (60 mL) butter, divided
- ½ cup (125 mL) freshly grated Parmesan cheese
- Freshly grated nutmeg to taste
- Salt and pepper
Pasta Ribbon Dough
- 3 cups (750 mL) all-purpose flour
- ½ cup (125 mL) fine semolina flour
- 12 egg yolks
- 4 tbsp (60 mL) extra virgin olive oil
- 6 tbsp (90 mL) cold water
Instructions
Butternut Squash Purée
- Step 1
Place both halves of the squash, face down, on a baking sheet and pour a little water into a pan. Bake in a 350°F (180°C) oven for 30 to 40 minutes or until the squash is fork tender. Remove from the oven.
- Step 2
Using a spoon, begin scraping out the flesh of the squash from the skin and place in a food processor. Add butter, salt and honey, blend until smooth. Place in a small pot to stay warm.
Brown Butter Sauce
- Step 1
Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain pasta, reserving 1/2 cup (125 mL) pasta water. Set aside separately.
- Step 2
Melt butter in a 12-inch (30 cm) skillet over medium heat. Add the pine nuts and cook, stirring often until golden brown, about 4 to 5 minutes. Using a slotted spoon, transfer pine nuts to a bowl.
- Step 3
In the same pan sauté shallots and hen of woods mushrooms, until caramelized, about 4 minutes. Remove from pan.
- Step 4
Add pasta, hen of woods mushrooms and half the pine nuts to the skillet and toss until hot. Stir in reserved pasta water to create a sauce, and season with salt and pepper. Finally, add sage and chives. Set aside.
- Step 5
Preheat another skillet over medium heat with 2 tbsp of butter. Working in two batches, crack eggs into butter, and cook, spooning butter over the yolks, until whites are set but the yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm.
- Step 6
Spoon butternut squash puree evenly on bottom of serving bowls.
- Step 7
Divide pasta on top of squash and top each with an egg. Sprinkle remaining pine nuts, Parmesan and nutmeg.
Pasta Ribbon Dough
- Step 1
Pile flour and semolina into a large bowl and make a well in the middle.
- Step 2
In a small bowl, add yolks, oil, 4 tbsp (60 mL) of cold water and mix together then add to the well. Gradually bring the flour in from the outside. Bring it together into a ball of dough.
- Step 3
Knead on a flour-dusted surface until smooth and elastic, about 5 minutes. Wrap in plastic wrap and leave to relax for 30 minutes.
- Step 4
Roll out pasta using a pasta roller then cut into thin (approximately 1 inch) ribbons.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 1185 |
| Fat | 87 g |
| Saturated Fat | 38 g |
| Trans Fat | 1 g |
| Carbohydrate | 83 g |
| Fibre | 6 g |
| Sugars | 9 g |
| Protein | 28 g |
| Sodium | 1601 mg |
