Fall Maltagliati

Adapted by StarChefs.com
July 2020
Yield: 1 serving


Kuri Purée:
3 medium kuri squash, halved
¼ cup Sherry vinegar
1 pound European butter, diced
½ cup brown sugar
To Assemble and Serve:
7 pieces black pepper maltagliati pasta
4 slices roasted delicata squash
½ cup roasted and torn hen of the woods mushrooms
Corto extra virgin olive oil
Finely chopped chives
Nasturtium flowers


For the Kuri Purée

Heat oven to 450F. Season interior of each squash with salt. Roast squash, seed side down, until skin is almost black. Scoop out pulp, and discard skin and any black parts. While still hot, transfer squash pulp to a Vitamix Blender with remaining ingredients.  Purée. Season with salt. Keep warm. 

To Assemble and Serve

Bring a pot of salted water to boil. Add pasta. To a pan, add some pasta water, season with Sherry, and mount with butter to create a glossy sauce. Add delicata and mushrooms, tossing to coat. Drain pasta and add to pan, tossing to coat. To the bottom of a serving bowl, spread some warm Kuri Purée in a circle. Layer pasta, delicata, and mushrooms onto the center of the purée. Garnish with olive oil, chives, and nasturtium.