August 15, 2022
Butternut Squash Tagliatelle with Toasted Hazelnuts and Crispy Sage
This unctuous pasta will have your guests begging you for your recipe. This is a hug on a plate and the best remedy for a cold fall day. The silky and velvety butternut squash sauce pairs perfectly with crunchy hazelnuts and crispy sage. This is fall on a plate and we are here for it. We hope you enjoy!
You can plant this recipe today via our Nursery page. Create a true Backyard-To-Table experience!
Makes 3 cups sauce
- 1, 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8-12 Icterina Sage leaves
- 1/3 cup minced shallots
- 1 cup low sodium chicken stock
- 1/4 cup finely grated parmesan cheese (grate this yourself, trust me)
- 1/4 cup heavy cream
- 1/4 cup hazelnuts
- Kosher salt – to taste
- Freshly ground black pepper – to taste
- 1-2 box tagliatelle (depending on how many guests) or whatever box of pasta you have on hand.
- Preheat oven to 425°F degrees. Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking sheet, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through. Remove from oven and set aside.
- Toast your hazelnuts in stainless steel pan, keep an eye on them and stir every minute to keep from burning. Let cool before crushing them and set them aside for later.
- Melt butter in medium saucepan. When foaming subsides, add in sage leaves, and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate. Add shallots to pan and sauté until softened, about 5 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.
- Using an immersion blender, or transferring to a countertop blender, purée until completely smooth.
- Boil your pasta – follow the directions on the box, reserve 1 cup pasta water
- Add your purée to a large sauté pan. Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste
- Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Add your pasta to the pan and add some pasta water to help bind the sauce to the noodles. Use more if the sauce needs thinning. Stir to combine. Season with salt and pepper to taste.
- Plate your pasta in a large serving platter and add your crispy sage leaves and toasted hazelnuts on top, serve immediately.