Ingredients
- 5 cups ⅜” diced honeynut squash (2 each)
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 lb. Flour + Water Foods organic Campanelle
- 4 tbsp. butter
- 2 lb. yellow onion, small diced (about 2 onions)
- 2 tsp. kosher salt
- 1 Tbsp. minced fresh thyme (about 4 sprigs)
- 6 cloves garlic, chopped
- 1 cup hard cider
- 1 cup heavy cream
- 1 cup vegetable stock
- 4 Tbsp. butter
- 1 Tbsp. cider vinegar
- TT kosher salt
- 4 oz. aged gouda
- Freshly cracked black pepper
Method
Step 1 (roast the squash): Heat the oven to 400 degrees. Toss squash in olive oil and season with 1 tsp. kosher salt. Spread out in an even layer on a parchment-lined baking sheet and roast until lightly caramelized, about 20 minutes.
Step 2 (begin the pan sauce): Place 4 tbsp. butter, diced onions and 2 tsp. kosher salt in a large saute pan over high heat. Cook, stirring often for 4 minutes. Reduce heat to medium low and cover with lid. Continue cooking for 8 minutes, stirring occasionally. Remove the lid and continue cooking for 8 minutes uncovered, stirring often. Remove pan from heat and reserve until pasta is cooked.
Step 3 (cook the pasta): Bring 4 quarts of water to a boil in a 6 quart stock pot. Add ¼ cup of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the pasta into the salted water and stir to prevent the noodles from sticking to the bottom. We are going to slightly undercook our pasta in the boiling water, as it will see an additional minute of cooking in the pan sauce.
Step 4 (finish the pan sauce): Return the caramelized onion pan to high heat and add garlic and thyme. Saute until it becomes fragrant and garlic begins to brown slightly. Immediately deglaze with hard cider and reduce slightly. Add the heavy cream, vegetable stock and butter.
Step 5 (combine): Once the pasta is slightly undercooked (8-9 minutes) reserve ¼ cup of pasta water. Strain noodles directly into the prepared pan sauce and add reserved pasta water and butter. Return to a boil. Add squash to the pan and reduce the liquid to sauce consistency. Remove from heat and season with cider vinegar and kosher salt to taste. Divide between 4-6 bowls, garnish with gouda and a generous amount of black pepper. Enjoy!
