Strozzapretti & Brown Butter Butternut Squash

Strozzapretti & Brown Butter Butternut Squash

Strozzapreti is a short, hand-rolled pasta that holds sauces well. The name strozzapreti means “priest strangler,” referring to the collar that priests wear. This is a perfect winter dish with butternut squash, salty pancetta and parmigiana and sage.

INGREDIENTS

  • Fresh strozzapreti
  • butternut squash
  • Butter
  • Olive oil
  • Parmigiano
  • Sage
  • Aged Balsamic

KITCHEN TOOLS

  • 6 qt. Pot
  • Medium sauté pan
  • Large sauté pan
  • Chef’s knife
  • Large metal cooking spoon or large metal spatula
  • Pasta strainer or basket
  • Metal tongs or cooking spoon
  • Small baking tray
  • Peeler

PREP

PREP TIME: 15 MINUTES & COOK TIME: 15 MINUTES

STEP 1: Pre-heat oven to 400 degrees. Peel and seed squash. Dice into ½ inch squares. Line sheet tray with aluminum foil. Place diced squash on aluminum foil-lined sheet tray and drizzle with ½ of the olive oil. Season with salt and pepper. Place in oven and bake for 15-20 minutes or until cooked to your liking. Stir squash once or twice during cooking to ensure even cooking. Test squash with a fork. If the fork gently slides in and out it is done. Set roasted squash aside.

STEP 2: Dice pancetta into ¼” dice. (Stack slices of pancetta. Slice into ¼” strips lengthwise. Rotate the strips 90 degrees and slice them crosswise to finish the dice.) Pick sage leaves from stem. Set aside.

STEP 3: Fill 6 qt. pot 2/3 of the way with water. Heat water over high heat and bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.) Add Kosher salt to boiling water. Water should be salty like the sea. “Fluff pasta” – loosen up noodles with fingers before cooking.

STEP 4: Heat remaining olive oil in medium sauté pan over medium heat. Add the diced pancetta and cook over medium heat, stirring often until crispy (6-10 minutes depending on size of the dice). Once pancetta is crispy, turn off heat. Set aside.

STEP 5: Heat butter over medium heat in large sauté pan. Stir with spatula or swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. The color of the butter will change from yellow, to tan, to golden-brown. The butter is ready when you smell the nutty aroma. Turn off heat. Add pancetta, squash and sage to brown butter.

STEP 6: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 2-3 minutes or until desired al dente. Strain pasta and add noodles to the sauce. Toss or stir until all noodles are coated with sauce. If pasta appears to be dry or it needs more sauce, you may add a few tablespoons of pasta water. Add salt and pepper to taste. Transfer to pasta dish and garnish with aged balsamic and grated parmigiano. Enjoy your pasta.

WINE PAIRING

Cinque Terre DOC is a crisp white wine grown on the hilly slopes of the Ligurian coast or Italian Riviera. This wine is dry and crisp with a straw color that pairs well with cheesy dishes.

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