Brown Butter Sage Kabocha Squash Tortellini

By Kielian Baird

Serving Size: 4-6

Ingredients:

1. 16 ounces fresh ricotta tortellini 

2. 1 pound of kabocha squash, peeled, deseeded, cut into ½ inch cubes

3. 2 tablespoons extra virgin olive oil 

4. Salt and pepper to taste 

5. ½ cup of unsalted butter, divided 

6. ¼ cup of sage leaves, washed and dried 

7. 3 cloves garlic, minced 

8. 1 shallot, minced 

9. 1 tablespoon sherry vinegar 

10. 2 ounces freshly grated pecorino 

Instructions:

1. Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper. Bring a pot of water, seasoned with salt, to a boil. Toss the kabocha with olive oil, salt, and pepper. Bake until just barely fork tender, as the cubes will continue to cook in the pasta sauce. About 20-35 minutes. Set aside.

2. In a large pot, add in ¼ cup unsalted butter and melt on medium heat. As the milk solids separate from the butter fat, they will begin to toast. Once the color turns lightly golden brown, add in the sage. They will fry immediately and crisp up. Use a slotted spoon to remove and set aside. Add in the minced shallot and garlic to the browned butter, until fragrant.

3. Toss in the kabocha squash to coat with browned butter, add in a splash of water to stop the cooking process and remove from heat. Set aside.

4. Use a separate pot to cook pasta according to the package's instructions. Return the squash pot to medium heat and use a slotted spoon to transfer the cooked pasta into the sauce. Make sure to save plenty of the pasta water if draining the pasta in the sink.

5. Add in the vinegar, the remaining cubed butter, and pasta water. Stir well over heat to emulsify the brown butter with the starch in the pasta water. Season to taste with salt and pepper.

6. Plate the pasta with freshly grated parmesan and the fried sage on top. Serve immediately!