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butternut squash and porcini pappardelle with sage

Butternut Squash and Porcini Pappardelle with Lemon and Sage

A delicious and comforting plate of pappardelle pasta tossed with a silky sauce made with roasted butternut squash, fried aromatic porcini mushrooms, garlic and thyme and finished off with a squeeze of lemon and crispy sage leaves.
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Prep Time 40 minutes
Cook Time 50 minutes
Servings 4 people

Ingredients
  

For the squash:

  • 1/2 small butternut squash
  • 1 tsp dried thyme
  • 4-5 garlic cloves unpeeled
  • 100-150 ml chicken or vegetable stock
  • 100 ml cream optional
  • 1/2 tsp salt

For the mushrooms:

  • 30 g dried porcini or wild mushrooms
  • 3-4 garlic cloves smashed
  • A few sprigs of fresh thyme
  • 50 g butter
  • 1 tsp salt
  • 1/2 cups soaking water

For the pasta:

  • 250 g pappardelle pasta
  • Grated parmesan
  • 10 sage leaves
  • 2 tbsp olive oil
  • A lemon wedge

Instructions
 

  • Soak the dried mushrooms in 1l water for half an hour. If they haven't soften by then, leave for longer.
  • Use a blotted spoon to take the mushrooms out. Wash them thoroughly and drain the soaking water through a fine mesh to get rid of sand. Keep both.
  • Remove the seeds from the squash and stuff in the garlic cloves.
  • Brush the squash (open side) with 1 tbsp olive oil mixed with 1 tsp dried thyme and 1/2 tsp salt.
  • Roast in the oven for about 30 minutes until soft.
  • Remove, scoop out the flesh and squeeze out the garlic.
  • Blend together with 100ml stock and 100ml cream, if using. Add more stock to adjust consistency. Taste and adjust for salt.
  • Heat 50g butter in a pan, add 3 garlic cloves, fresh thyme and mushrooms and sauté for a few minutes.
  • Add 1/2 cups of mushroom water and salt and simmer for 30-35 minutes. Add more soaking water if needed.
  • Discard the aromatics, add the blended squash to the pan and stir to combine.
  • Squeeze over the lemon juice from one wedge. Taste and adjust to perfection.
  • To make crispy sage leaves, heat a little olive oil to medium and fry the leaves for just about 20 seconds on each side.
  • Boil pasta according to the instructions. Transfer to the pan with the sauce and toss to coat.
  • Serve immediately with grated parmesan, freshly ground black pepper and garnished with fried sage leaves.

Notes

  • You can use mixed wild mushrooms instead of porcini.
  • You can skip sage leaves and season the pasta with dried thyme.