Squash, Sage & Pecan Malloreddus
Brown butter fried crispy sage, tender caramelised roast squash, toasted pecans and Parmesan with Malloreddus needs to be your go to autumn pasta dish.
Ingredients
Directions
- 1
Toss squash slices in olive oil then roast in a hot 220°C oven for 10-12 minutes until the squash is tender.
- 2
Remove from the oven and set aside to cool, this dish will use 2-3 slices (dice them at this stage into pieces), then rest can be stored to use in another meal.
- 3
Fry off onion in a neutral oil for 8-10 minutes to soften and lightly caramelise then add garlic and cook for one more minute.
- 4
Remove from the pan until ready to use.
- 5
As your pasta cooks, add butter to the pan, melt over a medium heat, regularly swirling the pan until the butter begins to foam and the solids begin to brown, you want them to be a deep golden colour (be careful as they can turn quite quickly).
- 6
Add a ladle of pasta water, take care as this can spit when mixed with the hot butter so add it carefully.
- 7
Whisk constantly to bring the water and butter together into a sauce.
- 8
Toss through squash pieces, onion & garlic and the pecans, cook for about one more minute, add a little more pasta water if necessary.
- 9
Remove from the heat, season and add a zip of nutmeg before plating up with the crispy fried sage and Parmesan.
- 10
Transfer pasta to the sauce with a spider spoon and shake the pan well whilst stirring the pasta to really bring it together with the sauce.
