Kerchief Pasta with Caramelized Squash and Fresh Herbs

Ingredients

• 9 tablespoons unsalted butter
• 1 2-3 # butternut squash, cut into 1" chunks
• 2 tablespoons sugar
• 1/2 cup chicken stock
• s/p
• 3 tablespoons shallots, finely minced
• 1/8 teaspoon freshly grated nutmeg
• 1 tablespoon fresh sage, minced
• 1 teaspoon lemon juice
• 2 tablespoons parsley, minced
• 1 pound fresh pasta sheets, cut into 2" squares
• parmesan cheese, grated

Method

• In a fry pan or braiser, melt 3 tablespoons of butter. Add squash and sear 6 minutes. Stir and cook 4 minutes more. Add sugar, stock, s/p. Cover and cook 2-3 minutes. Uncover and cook another 2-3 minutes. Remove from heat.
• In the same pan, heat 6 tablespoons of butter. Cook shallots, nutmeg and sage for about 1 minute. Remove from heat and add l/j, parsley, salt, pepper and squash.
• Meanwhile, bring large pot of salted water to a boil. Cook pasta 3 minutes. Drain, reservng 1/2 cup water. Add pasta and reserved water to squash and toss to combine. Transfer pasta to warmed large, shallow bowl and sprinkle with cheese. Serve.

Notes

• SERVINGS: 6
• SOURCE: Adapted from Williams Sonoma