by Sean Lawrence
The true indicator of Fall’s beginning, at least in my heart, is the return of Brabander Reserve. Each year, she makes her return around Halloween. And every year I make the same seasonally-appropriate pasta dish. Greater than the sum of its parts, pasta with roast squash, sage, and Brabander Reserve always hits the spot. The pasta shape changes, the type of squash changes, but the results are always stunning, eight years running. This year I used kabocha squash and Capricci pasta.
1 lb pasta of choice
1 small (~2 lb) squash
1/3 lb Brabander Reserve, grated and divided
2 shallots, sliced
4 cloves garlic, minced
1 bunch sage
¼ cup olive oil
2-3 tbsp butter
¼ cup neutral oil
salt
- Roast squash until tender but not overly soft, cut into bite size chunks. In a skillet, heat neutral oil until hot.
- Drop sage in oil in batches, frying for about 30 seconds until crispy. Drain on paper towels.
- Bring a large pot of water, salt well.
- Boil pasta according to directions, reserving a cup of starchy water.
- Meanwhile, heat olive oil in a large skillet. Sweat shallots until translucent.
- Add garlic and cook until fragrant.
- Add squash, half the sage, butter, and a splash of starchy water. Remove from heat.
- Once pasta is al dente, add to the skillet along with half the Brabander Reserve. Stir to combine.
- Plate immediately and garnish with more Brabander Reserve and crispy sage.
