Recipe courtesy of Martin Breslin, Harvard University.
A bit of jalapeno adds welcome spice to this classic combination of squash and earthy sage.
3 pounds Barilla Orecchiette or Campanelle
3 1/2 pounds diced butternut squash
3 ounces finely chopped fresh sage
2 tablespoons minced garlic
1 tablespoons minced jalapeno
3 tablespoons sliced scallions
12 ounces grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a large rondeau, heat the oil over medium heat. Add the squash and stir constantly until tender but not mushy. Season with salt and pepper. Cool and set aside.
For each serving, to order:
- Add 1 tablespoon butter to a hot sauté pan. When it is lightly browned, add 2 teaspoon sage, ¼ teaspoon garlic, and 1/8 teaspoon jalapeño. Cook until golden brown.
- Add 1 cup pasta and about 2 ounces squash. Sauté until golden, stirring constantly. Add about ½ teaspoon scallions, another 1 teaspoon butter, and season with salt and pepper.
- Plate and garnish with 2 tablespoons Parmesan and another 1 teaspoon sage.
