Caramelle with Roasted Butternut Squash & Brown Butter
Serves 2
60 mins prep
45 mins cook
105 mins total
Candy-shaped fresh pasta filled with roasted butternut squash purée and finished in nutty brown butter and Parmigiano.
0 servings
Preheat oven to 400°F. Toss squash and onion with olive oil, salt, and pepper. Roast 30 to 40 minutes until tender and lightly caramelized. Cool slightly.
Blend roasted squash and onion with Parmigiano, nutmeg, salt, pepper, and chicken stock until smooth and thick. Adjust consistency as needed.
Roll pasta thin and cut into 4 by 3 to 3½ inch rectangles. Pipe filling, roll twice, and seal seam underneath.
Pinch open ends toward the center to form caramelle.
Boil in well-salted water for 4 to 5 minutes.
Brown butter in a sauté pan. Transfer pasta into butter with a splash of pasta water and toss gently.
Finish with freshly grated Parmigiano and serve immediately.
