Recipes

Homemade Pasta in a Brown Butter Sauce with Squash Purée

Homemade pasta elevates this dish, making it perfect for special occasions. A brown butter sauce with pine nuts and mushrooms coats the pasta, while a sunny-side-up egg crowns each portion. The combination creates a rich, seasonal meal worth the extra effort.
Serves 6
Prep Time 60 min
Cook Time 30 min

Ingredients

  • 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
Calories1185
Fat87 g
Saturated Fat38 g
Trans Fat1 g
Carbohydrate83 g
Fibre6 g
Sugars9 g
Protein28 g
Sodium1601 mg