Butternut Squash Sage Capellini with Miso Squash Sauce, Shiitakes, and Crispy Prosciutto
A cozy fall pasta: roasted butternut squash blended into a sauce, thinned with white miso, tossed with pan-fried shiitakes and thyme, and topped with oven-crisped prosciutto.
"This dish feels very appropriate for the fall, giving me cozy vibes for sure." She was nervous going in — "honestly I haven't done this before, so I was a little worried, like, is it gonna be too sweet" — and when she tasted the blended squash it *was* too sweet, "even though I thought I added a good percentage of that as onion and garlic." The sauce was also thicker than she wanted: "It's still actually quite thick, but I think it'll thin out once it's warm and mixing with all the other ingredients." On the prosciutto: "I decided to put it in the oven for about 10 minutes to crisp it, and it's incredible." Verdict at the end was mostly just "Mm! Mm! Mm!"
kitchen Ingredients
- Butternut squash roasted · Farm to People · roasted in one pan with the onions and garlic, then blended
- Onions roasted with the squash · "I did use a lot of onions" — meant to offset the sweetness
- Garlic roasted with the squash
- White miso mixed with water into a sauce · used to thin the thick squash puree; she mentions "organic" but trails off
- Water whisked with the white miso
- Butternut squash sage capellini La Trafila · "this amazing La Trafila butternut squash sage capellinis"
- Shiitake mushrooms chopped, pan-fried until just a little golden · Farm to People (fresh)
- Thyme added into the sauce · looks dried/chopped fine in the photo
- Prosciutto baked until crisp · Eataly · laid flat on foil for the oven
local_dining Instructions
Roast the butternut squash, onions, and garlic all together in one pan.
Take it all out of the pan and blend until very smooth. Taste — hers came out on the sweet side.
Make a white miso sauce with water and white miso, then add it to the squash puree to thin it out.
Add thyme to the sauce and let it sit so the flavor seeps through.
Chop the shiitake mushrooms and pan-fry until just a little golden.
Lay the prosciutto out on a foil-lined tray and bake to crisp it. (about 10 minutes)
Cook the butternut squash sage capellini.
Warm the sauce back up, toss with the pasta and mushrooms (it thins out as it warms and mixes), and top with the crispy prosciutto.
Inspiration
"I got all these ingredients today from Farm to People. I wanted to make a butternut squash sauce, so I got the butternut squash." Plus "this amazing La Trafila butternut squash sage capellinis" and "this beautiful prosciutto fancy that I got from Eataly."
Open Questions
- help_outlineWhat oven temperature for roasting the squash, and for how long?
- help_outlineWhat oven temperature for the prosciutto?
- help_outlineHow much squash, onion, and garlic — roughly what ratio?
- help_outlineHow much white miso to how much water?
- help_outlineDid she fix the sweetness in the end, or just live with it?
- help_outlineHow many shiitakes, and how much thyme?
- help_outlineHow many does this serve?
- help_outlineIs any pasta water used to finish the sauce?
Answer any of these below and I'll fold them in.
View original transcript
So, this dish feels very appropriate for the fall, giving me cozy vibes for sure, but I got all these ingredients today from Farm to People. I wanted to make a butternut squash sauce, so I got the butternut squash, but honestly I haven't done this before, so I was a little worried, like, is it gonna be too sweet, etc. So I did use a lot of onions and garlic, so I roasted it all in one pan with the butternut squash, and then I took all of it out, blended it, I added... When I tasted it, it was too sweet, even though I thought I added a good percentage of that as onion and garlic, but anyways. So I just blended it till very smooth, it was a little thick, and I wanted the consistency to be a little thinner, so I decided to just make white miso sauce with water and white miso, and then organic, and then I added it. It's still actually quite thick, but I think it'll thin out once it's warm and mixing with all the other ingredients. So then I have this amazing La Trafila butternut squash sage capellinis, and then I have taken their fresh shiitake mushrooms, I've chopped them up and pan-fried them till just a little golden on the pan, and I also then I added thyme into the sauce. So right now, as I'm gonna separate to warm it up, I am just letting the flavor kind of seep through, and then, so yeah, I'm topping it with this beautiful prosciutto fancy that I got from Eataly, but I decided to put it in the oven for about 10 minutes to crisp it, and it's incredible. Ah! Ah! Ah! Ah! Mm! Mm! Mm! Mm! Mm! Mm! Ah! Mm! Ah! Mm! Mm! Mm! Ah! Mm! Ah! Mm! Ah! Ah! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm! Mm!