from Chef Michael Stoltzfus of Coquette in New Orleans, Louisiana
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon butter
½ cup butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
4 caps caps shiitake mushrooms, sliced
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1 pinch thyme
½ cup butternut squash cavatelli (recipe follows)
1 teaspoon maple syrup
1 tablespoon shaved Parmigiano-Reggiano
Few drops of lemon juice
½ cup chicken stock
Salt to taste
¼ cup blanched Brussels sprout leaves*
1 large butternut squash
1 tablespoon sherry vinegar
2 cups all-purpose flour
Pinch baking powder
Sauté minced shallots and minced garlic in butter. Once aromatic add squash cubes. Cook until soft. Reserve.
In a separate pan, heat oil and sauté mushrooms. When golden brown, add chopped shallots, garlic, and thyme. Cook until fragrant.
Add squash cubes and cavatelli to the pan with the mushrooms. When heated through, add syrup, cheese, lemon juice, and stock. Salt to taste and finish with Brussels leaves.
Cut squash in half, remove seeds, and roast cut side down in a 300-degree oven for 10–15 minutes. Skin should be soft and flesh tender.
Scoop out squash flesh and purée with vinegar. Return to sheet pan and dry in oven for 5 minutes, watching that edges don’t brown.
Place dried purée in a mixing bowl and add flour and baking powder. Mix until a dough ball forms. Dough should give to the touch but not be too sticky. If sticky, slowly add flour to desired texture. Let rest for 15 minutes, then roll out. Make cavatelli shape using pasta maker.
Blanch pasta in boiling water for 2 minutes. Cool and oil pasta to prevent sticking.
*For blanched Brussels sprout leaves, bring a pot of salted water to a boil. Strip leaves from sprouts. Blanch leaves in water for 20 seconds, until bright green, then shock in ice water. Dry and reserve.