Butternut Squash Tagliatelle

Butternut Squash Tagliatelle

Golden ribbons of handmade tagliatelle, tinted and flavoured with sweet butternut squash, toss beautifully with a light sage-butter-style sauce made from olive oil and fresh herbs. The pasta is silky, subtly sweet and satisfying in a way that feels both rustic and elegant. A stunning centrepiece for an autumn Sunday lunch.

Ingredients
[ ] 300 g plain '00' flour, plus extra for dusting
[ ] 200 g cooked butternut squash purée (from roughly 400 g raw butternut squash, peeled, deseeded and cubed)
[ ] 2 tbsp aquafaba (the liquid from a tin of chickpeas)
[ ] ½ tsp fine salt
[ ] 1 tbsp olive oil (for the dough)
[ ] For the sauce:
[ ] 3 tbsp extra-virgin olive oil
[ ] 2 garlic cloves, thinly sliced
[ ] 8 fresh sage leaves
[ ] Salt and freshly ground black pepper, to taste
[ ] 2 tbsp toasted pine nuts, to serve (optional)
[ ] Fresh flat-leaf parsley, finely chopped, to serve (optional)

Instructions
[ ] 1. Preheat your oven to 200 °C (180 °C fan/Gas 6).
[ ] 2. Spread the butternut squash cubes on a baking tray and drizzle with a little olive oil.
[ ] 3. Roast for 25 minutes until completely tender and lightly caramelised.
[ ] 4. Transfer the roasted squash to a bowl or food processor and blitz or mash to a very smooth purée.
[ ] 5. Leave to cool to room temperature.
[ ] 6. Mound the flour on a clean work surface or in a large bowl, make a well in the centre, and add the cooled squash purée, aquafaba, salt and 1 tbsp olive oil into the well.
[ ] 7. Work the flour into the wet ingredients gradually using a fork until a rough dough begins to form.
[ ] 8. When the mixture is too stiff for a fork, use your hands to bring it together into a rough dough.
[ ] 9. Knead the dough firmly for 8–10 minutes until smooth, supple and no longer sticky, adding a little extra flour a teaspoon at a time if the dough sticks.
[ ] 10. Shape the dough into a ball and wrap tightly in cling film or cover with an inverted bowl.
[ ] 11. Rest at room temperature for 30 minutes.
[ ] 12. When the dough has rested, divide it into four equal portions.
[ ] 13. Lightly flour your work surface and roll one portion out as thinly as possible — ideally 1–2 mm — using a rolling pin or pasta machine, working from the thickest to the thinnest setting.
[ ] 14. Dust the rolled sheet generously with flour and loosely roll it into a flat log.
[ ] 15. Cut across the roll into strips roughly 6–8 mm wide to form tagliatelle ribbons.
[ ] 16. Unfurl the ribbons and dust with more flour.
[ ] 17. Repeat the rolling, dusting, rolling into a log, cutting and unfurling with the remaining three portions.
[ ] 18. Drape the tagliatelle over the back of a chair, a pasta drying rack, or spread loosely on a floured tray.
[ ] 19. Leave to dry for at least 15 minutes.
[ ] 20. Bring a large pot of generously salted water to a rolling boil.
[ ] 21. Cook the tagliatelle in the boiling water for 2–3 minutes until al dente — tender but still with a slight bite.
[ ] 22. Meanwhile, heat the extra-virgin olive oil in a wide frying pan over a medium heat and add the garlic and sage leaves.
[ ] 23. Sizzle gently for 1–2 minutes until the garlic turns pale golden and the sage crisps.
[ ] 24. Reserve a ladleful (about 80 ml) of the pasta cooking water.
[ ] 25. Drain the tagliatelle and add it directly to the pan with the sage oil.
[ ] 26. Toss well over a low heat, adding splashes of the reserved cooking water to loosen the sauce and coat every ribbon.
[ ] 27. Season generously with salt and freshly ground black pepper, divide between warmed bowls, scatter over pine nuts and parsley if using, and serve immediately.

https://www.cuisinesavvy.com/recipe/butternut-squash-tagliatelle