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Home|Cooking|Dinner|Chef Lynn Crawford’s Homemade Pasta in a Brown Butter Sauce and Squash Purée

Chef Lynn Crawford’s Homemade Pasta in a Brown Butter Sauce and Squash Purée

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Ingredients

Serves
6
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Butternut Squash Purée
1 butternut squash, cut in half lengthwise and seeds removed
4 tbsp butter, diced
1 tbsp salt
2 tbsp honey
Brown Butter Sauce
1 lb fresh pasta, cut into 1 inch ribbons, see recipe below (or store bought)
1 cup unsalted butter
3/4 cup pine nuts
2 tbsp shallots, finely sliced
1 cup hen of the woods mushrooms, roughly chopped (or substitute with your favorite mushrooms)
1 tsp sage, thinly sliced
2 tbsp chives, finely chopped
4 tbsp butter, divided
6 egg
1/2 cup freshly grated Parmesan cheese
Freshly grated nutmeg to taste
Salt and pepper
Pasta Ribbon Dough
3 cup all-purpose flour
1/2 cup fine semolina flour
12 egg yolks
4 tbsp extra virgin olive oil
6 tbsp cold water

Directions

  • Butternut Squash Purée

    • Step 1

      Place both halves of the squash, face down, on a baking sheet and pour a little water into a pan. Bake in a 350°F (180°C) oven for 30 to 40 minutes or until the squash is fork tender. Remove from the oven.

    • Step 2

      Using a spoon, begin scraping out the flesh of the squash from the skin and place in a food processor. Add butter, salt and honey, blend until smooth. Place in a small pot to stay warm.

  • Brown Butter Sauce

    • Step 1

      Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain pasta, reserving 1/2 cup (125 mL) pasta water. Set aside separately.

    • Step 2

      Melt butter in a 12-inch (30 cm) skillet over medium heat. Add the pine nuts and cook, stirring often until golden brown, about 4 to 5 minutes. Using a slotted spoon, transfer pine nuts to a bowl.

    • Step 3

      In the same pan sauté shallots and hen of woods mushrooms, until caramelized, about 4 minutes. Remove from pan.

    • Step 4

      Add pasta, hen of woods mushrooms and half the pine nuts to the skillet and toss until hot. Stir in reserved pasta water to create a sauce, and season with salt and pepper. Finally, add sage and chives. Set aside.

    • Step 5

      Preheat another skillet over medium heat with 2 tbsp of butter. Working in two batches, crack eggs into butter, and cook, spooning butter over the yolks, until whites are set but the yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm.

    • Step 6

      Spoon butternut squash puree evenly on bottom of serving bowls.

    • Step 7

      Divide pasta on top of squash and top each with an egg. Sprinkle remaining pine nuts, Parmesan and nutmeg.

  • Pasta Ribbon Dough

    • Step 1

      Pile flour and semolina into a large bowl and make a well in the middle.

    • Step 2

      In a small bowl, add yolks, oil, 4 tbsp (60 mL) of cold water and mix together then add to the well. Gradually bring the flour in from the outside. Bring it together into a ball of dough.

    • Step 3

      Knead on a flour-dusted surface until smooth and elastic, about 5 minutes. Wrap in plastic wrap and leave to relax for 30 minutes.

    • Step 4

      Roll out pasta using a pasta roller then cut into thin (approximately 1 inch) ribbons.