RECIPES

Winter Squash Pasta

By Chef Kat Turner
December 5, 2024
Serves
4

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
California Native Mountain Wildflower Honey
California Native Mountain Wildflower Honey
Ingredients
Pasta8 cups of your favorite cooked pasta, cooked according to package directions (reserve a little pasta water)
Winter Squash Pasta Sauce1-2 cups (recipe to follow)
Flamingo Estate Calabrian Chili Oilto taste
Breadcrumbstoasted, 1/2 cup
Fried Sage Leaves16
Aleppo Pepper Flakes 1 tsp
FOR THE ROASTED SQUASH-
Tetsukabuto Squash1/2 of one
Flamingo Estate Extra Virgin Olive Oil→1 Tbsp
Sea Salt1 tsp
FOR THE SAUCE-
Flamingo Estate Extra Virgin Olive Oil→4 Tbsp, divided
Yellow Onion1/3 cup, finely chopped
Shallot2 Tbsp, finely chopped
Sage2 Tbsp fresh, finely chopped
Sea Salt1/2 tsp
Nutmeg1/8 tsp, finely grated on a zester
Ground Turmeric1/8 tsp
Roasted Flesh of the Squash¾ cup packed
Miso1 Tbsp, paste
Lemon Juice2 Tbsp, fresh
Flamingo Estate Biointensive Native Wildflower Honey2 tsp
Vegetable Stock1/3 - 3/4 cup
FOR THE FRIED SAGE LEAVES-
Neutral Oil1 cup
Sage16 big fresh leaves
Sea Saltto taste
Steps
  1. For the Roasted Squash:
  2. Preheat your oven to 400 degrees.
  3. Cut the squash in half lengthwise and scoop out the seeds (discard seeds and save the other half for some other awesome recipe).
  4. Using a fork, poke the skin of the squash all over, then rub inside and out with olive oil and sprinkle with salt. Lay the squash flesh side down onto a parchment lined baking sheet and roast until the squash is very soft, about 45 minutes.
  5. You will have more roasted squash than you need for the recipe, but the leftover roasted squash is great for a soup, on a sandwich, or lean into your inner basic B and make a riff on a pumpkin spice smoothie.
  6. For the Sauce:
  7. Heat 1 tablespoon of olive oil in a skillet over medium heat and add the onion, shallot, sage, sea salt, nutmeg, and turmeric powder. Saute until the onions and shallots are translucent and it's all smelling like heaven then remove from the heat.
  8. Place the sauteed onion mixture and all the remaining ingredients except the vegetable stock into a blender. Turn the blender on and slowly pour in the vegetable stock until it is thick and creamy like melted custard, season with additional salt if desired.
  9. For the Fried Sage Leaves:
  10. Heat the oil in a small saucepan over medium heat until the oil reaches 340 degrees.
  11. Working in batches, fry the leaves until they turn translucent, using a slotted spoon remove the leaves to a paper towel lined plate and sprinkle with sea salt.
  12. To Assemble:
  13. Heat the pasta sauce in a large skillet and add the cooked pasta, thin as desired with the reserved pasta water. Toss to coat the pasta with the sauce and divide among 4 plates.
  14. Drizzle with Calabrian chili oil, sprinkle with breadcrumbs and aleppo pepper, and garnish with fried sage leaves.
Cook a meal for someone you love
Cook a meal for someone you love