Roasting the kabocha squash until its edges brown concentrates its sweetness, and once blended it thickens the sauce without any flour.
Even with cream and Parmigiano, the sauce stays a bright orange, with nutmeg rounding out the squash flavor. The squash can be roasted a day ahead, and butternut squash works in its place.
Cut 300g kabocha squash into 2cm cubes.
Toss with 1 tablespoon olive oil and a pinch of salt, then roast at 200C for 18 minutes to concentrate the natural sweetness.
Cook 180g fettuccine in salted boiling water for 1 minute less than the package time.
Reserve 200ml pasta water.
Melt 25g butter in a pan.
Saute 60g diced onion and 2 garlic cloves over medium heat for 3 minutes until very soft and sweet.
Add the roasted squash, 180ml heavy cream, and 0.5 teaspoon nutmeg.
Simmer for 3 minutes, then blend until completely smooth.
Return the blended sauce to the pan and stir in 50g grated Parmigiano until melted.
Adjust consistency with pasta water.
Add the cooked fettuccine and toss for 1 minute until the sauce coats every flat ribbon.
Adjust salt and serve.
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Halloween, October 31
Choose from pumpkin pie, muffins, lattes, porridge, and pasta for a Halloween table.
