Caramelle with Roasted Butternut Squash & Brown Butter
Serves 260 mins prep45 mins cook
Candy-shaped fresh pasta filled with roasted butternut squash purée and finished in nutty brown butter and Parmigiano.
0 servings
What you need
tbsp olive oil
tbsp kosher salt
tbsp unsalted butter
cup sweet onion
cup butternut squash
cup chicken stock
tsp nutmeg
Instructions
0 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. 1 Blend roasted squash and onion with Parmigiano, nutmeg, salt, pepper, and chicken stock until smooth and thick. Adjust consistency as needed. 2 Roll pasta thin and cut into 4 by 3 to 3½ inch rectangles. Pipe filling, roll twice, and seal seam underneath. 3 Pinch open ends toward the center to form caramelle. 4 Boil in well-salted water for 4 to 5 minutes. 5 Brown butter in a sauté pan. Transfer pasta into butter with a splash of pasta water and toss gently. 6 Finish with freshly grated Parmigiano and serve immediately.View original recipe