As the temperature drops and the leaves start to change we pull out our favorite fall recipes. This recipe is a departure from the classic butternut squash ravioli, but hits all of the same notes. The combination of sweet squash, toasted hazelnuts, earthy sage and nutty brown butter are classic for a reason. It’s important as chefs and food enthusiasts to recognize classic flavors and preparations, and try to prepare them in different ways. The easiest way to become the type of cook that can create recipes or cook off the cuff is by using tried and true techniques and flavor combinations. This approach to cooking is what keeps this fresh (pun intended), and allows you to explore new techniques while focusing on flavors that we all know and love.
Ultimately this recipe came to me as the culmination of a few different desires. I am lactose intolerant, but of course love and miss everything creamy. Just like everyone else, I enjoy the classic butternut squash ravioli, but cannot eat the cheese that is present in most recipes. Also, I’m obsessed with luscious, buttery pasta, but also have to avoid it for the sake of everyone in the vicinity. This recipe solves all of those cravings and provides the satisfaction of creamy, delicious pasta with none of the consequences. By the way, brown butter doesn’t count! We have to indulge a little bit, right? This simple recipe comes together in about 45 minutes and can be made completely vegan very easily. It can stand alone as an appetizer or is an amazing accompaniment with any protein.
Hope you enjoy this recipe as much as we did! Please share and tag us in your recreation!
Creamy Butternut Squash Tagliatelle
- 1 md diced butternut squash (~1000g)
- 1 13.5 oz can coconut milk
- 600g chicken broth
- 100g whole hazelnuts
- 8 ea Sage leaves
- 112g unsalted butter
- 1 Package Tagliatelle, or your favorite shape
Garnish:
In a 325F oven, toast the hazelnuts in a single layer on a lined baking tray for approximately 15-20 minutes. The hazelnuts should be deep golden brown. Chop roughly. In a small sauce pot, cook the butter on medium-low heat until it is light golden brown. When the butter just starts to brown, add the sage leaves and remove the pan from the heat. To make this dish vegan, you can substitute the butter for olive oil. Heat the olive oil to 300F and lightly fry the sage.
For the sauce:
In a medium sauce pot, combine the squash, coconut milk, and stock. Bring to a boil and simmer on medium heat until the squash is tender. This can be made completely vegan by substituting the chicken stock with a vegetable broth or water. Once the squash is tender, transfer the contents of the pot to a blender and puree until smooth. This recipe makes more than the amount that is needed for 4 portions of pasta. It can be saved in the refrigerator for up to two weeks. It also makes a great base for soup.
Cooking the Pasta:
While the sauce is cooking, place a large, covered stock pot filled with water on high heat. Once it has come to a boil, salt the water generously. The water is the main seasoning agent for your pasta, so it should taste like the sea when properly seasoned. After your sauce is pureed and reserved, cook your pasta according to the instructions on the package.
Finishing:
Drain the pasta and reserve some of the cooking liquid in the stock pot. Combine the pasta, water, and just enough sauce to coat everything. Cook for 2 minutes over high heat, so that the pasta is properly glazed in the sauce and water. In a warm bowl, place the pasta down, drizzle with some of the brown butter(or olive oil), and top with chopped hazelnuts and a fried sage leaf. Serve immediately.
