Tagliatelle with Roasted Squash and Sage Butter Sauce
“Tagliatelle con Zucca al Arrosto con Salsa di Burro e Salvia”
While not as popular as sweet basil, sage is another traditional fresh herb used in Italian cookery. Partnered with sweet roasted squash and tender tagliatelle noodles, this delicious dish is elegant enough for any dinner party.
Preparation Time:
15
min
Cooking Time:
40
min
Servings:
4
Ingredients
3 cups (750 mL)
peeled, cubed butternut squash or pumpkin (about 1 medium squash or 1 1/2 lb/750 g)
3 tbsp (45 mL)
olive oil
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
1 cup (250 mL)
each dry white wine and chicken broth
2
cloves garlic, minced
1/4 cup (50 mL)
cold, cubed unsalted butter
1/2 cup (125 mL)
chopped fresh sage leaves
1/2 cup (125 mL)
shaved Grana Padana cheese
1/4 cup (50 mL)
chopped toasted walnuts or pine nuts (optional)
Method
  1. Preheat the oven to 425°F (220°C). Toss the squash with the oil, salt and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes or until tender and browned.
  2. Meanwhile, prepare the tagliatelle according to package directions. Heat the wine, broth and garlic in a large, heavy skillet. Bring to a boil and simmer, stirring occasionally, for 5 to 7 minutes or until reduced by half. Whisk in the butter, adding a little at a time, until all of the butter is used and the sauce is well combined. Stir in the sage.
  3. Add the hot, drained tagliatelle and roasted squash; toss gently to coat. Adjust seasonings to taste. Garnish with cheese and walnuts (if using) before serving.
Tips
For even cooking, cut the squash into 1/2-inch (1 cm) pieces. Substitute Parmigiano-Reggiano or another hard, aged cheese for the Grana Padana cheese.
Ingredient Notes
Winter Squash: Butternut squash and pumpkin were brought back to Italy by the explorer Columbus after he visited the Americas. More popular in Northern than Southern Italy, pumpkin and squash are popular fillings for stuffed pastas or tossed with simple butter sauces. Sugar pumpkins, suitable for cooking, are smaller than those used for decorating and are available in supermarkets during the fall harvest season. Butternut squash is available year round and is often sold peeled and ready to chop.
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Tagliatelle with Roasted Squash and Sage Butter Sauce

“Tagliatelle con Zucca al Arrosto con Salsa di Burro e Salvia”



Preparation time: 15
Cooking time: 40
Servings: 4


Ingredients

3 cups (750 mL)
peeled, cubed butternut squash or pumpkin (about 1 medium squash or 1 1/2 lb/750 g)
3 tbsp (45 mL)
olive oil
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
1 cup (250 mL)
each dry white wine and chicken broth
2
cloves garlic, minced
1/4 cup (50 mL)
cold, cubed unsalted butter
1/2 cup (125 mL)
chopped fresh sage leaves
1/2 cup (125 mL)
shaved Grana Padana cheese
1/4 cup (50 mL)
chopped toasted walnuts or pine nuts (optional)



Method

  1. Preheat the oven to 425°F (220°C). Toss the squash with the oil, salt and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes or until tender and browned.
  2. Meanwhile, prepare the tagliatelle according to package directions. Heat the wine, broth and garlic in a large, heavy skillet. Bring to a boil and simmer, stirring occasionally, for 5 to 7 minutes or until reduced by half. Whisk in the butter, adding a little at a time, until all of the butter is used and the sauce is well combined. Stir in the sage.
  3. Add the hot, drained tagliatelle and roasted squash; toss gently to coat. Adjust seasonings to taste. Garnish with cheese and walnuts (if using) before serving.

Tips

For even cooking, cut the squash into 1/2-inch (1 cm) pieces. Substitute Parmigiano-Reggiano or another hard, aged cheese for the Grana Padana cheese.

Ingredient Notes:

Winter Squash: Butternut squash and pumpkin were brought back to Italy by the explorer Columbus after he visited the Americas. More popular in Northern than Southern Italy, pumpkin and squash are popular fillings for stuffed pastas or tossed with simple butter sauces. Sugar pumpkins, suitable for cooking, are smaller than those used for decorating and are available in supermarkets during the fall harvest season. Butternut squash is available year round and is often sold peeled and ready to chop.