BARILLA® CAMPANELLE PASTA WITH BUTTERNUT SQUASH, MAITAKE MUSHROOMS AND SAGE

INGREDIENTS

• 1 oz pure olive oil
• 6 cloves garlic, crushed
• 1 bunch sage, 3 sprigs reserved
• As needed salt
• 3 lb Barilla® Campanelle
• 2 oz extra-virgin olive oil
• 1 lb butternut squash, peeled and cut into ½- inch cubes
• 1 lb Maitake mushrooms, cleaned and cut in 8-10 wedges
• 2 lemons, zested
• 2 tsp red pepper flakes
• As needed crushed peppercorns
• 2 shallots, sliced
• 1 stalk celery, sliced
• 1 oz olive oil
• 1 carrot, peeled and cubed
• 1 bay leaf
• 2 lb butternut squash, peeled and cut into large cubes
• As needed salt
• 1 bunch fresh thyme
• As needed crushed peppercorns
• 2 tsp maple syrup
• 1 bunch parsley, chopped
• 1 oz extra-virgin olive oil
• 1 tsp crushed peppercorns

PREPARATION

1. 1. For the pasta: Bring salted water to a boil in a large thick-bottomed stock pot. Add the 1 oz pure olive oil, garlic, and sage (minus the reserved sprigs). The water should be slightly salty to taste. Cook pasta according to package directions. Drain the pasta and lay it out in a sheet pan; cool it in a blast chiller to avoid further cooking.
2. 2. For the butternut squash puree: Heat the oil in a pot and sweat the shallots, carrots, and celery for 2 to 3 minutes. Add in the squash cubes; sweat further with light coloring. Add 1 qt water along with bay leaf, thyme, and salt to taste. Cover and cook until the squash is tender. Remove bay leaf and thyme. Prepare a smooth puree using a Vita Prep or an equivalent food processor. Add the syrup and adjust seasoning as needed. Keep warm.
3. 3. To finish the pasta: Heat the 2 oz extra-virgin olive oil in a skillet. Add the reserved sage leaves and fry until crisp (remove some for garnish). Add in the squash cubes; sauté for 3 to 5 minutes or until they start to turn golden brown. Add in mushrooms; continue to sauté. Once the excess water from mushrooms is evaporated (and squash is fully cooked), add the cooked pasta. Stir in the pepper flakes and mix the pasta well off the heat with additional extra-virgin olive oil. Adjust seasonings and finish with lemon zest
4. 4. To assemble, spoon 3 large Tbsp of the puree in the center of a pasta bowl and prepare a well. Place about 7 oz of pasta on top of the puree. Place fried sage leaves on top.
5. 5. Garnish each serving with chopped parsley. Spoon over some extra-virgin olive oil and top with crushed peppercorns.