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Kabocha Squash Tortellini with Chestnut Honey and Sage
Chef Kevin Maxey of Craft – Dallas, TX
Adapted by
November 2007

Yield: 6 Servings


  • Kevin Maxey's Kabocha Squash Tortellini with Chestnut Honey and Sage on 1 Kabocha squash, seeds removed, roasted
  • 2 Tablespoons extra virgin olive oil
  • ¼ cup grated Parmigiano Reggiano
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper, to taste
  • 2 8-inch by 3-foot sheets fresh pasta dough
  • ¼ cup chestnut honey
  • 4 Tablespoons butter
  • 8 leaves sage
  • 2 Tablespoons Parmigiano Reggiano
  • Freshly cracked black pepper


Combine roasted squash with olive oil, cheese, nutmeg and season to taste. Cut pasta into squares and make tortellini using about 1 Tablespoon of filling per piece. Poach tortellini in salted, boiling water until cooked, then drain. Heat the chestnut honey in a sauté pan until it darkens slightly then add the butter, sage leaves and more cheese. Add the poached tortellini and gently toss to coat. Serve with additional cheese grated on top and fresh cracked black pepper.   

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