late autumn pasta: garganelli, butternut squash, onion, capricho de cabra, cream, nutmeg, crispy sage.
- After getting you pasta water going, cook small-diced butternut squash in a large, very hot, heavy bottomed pan with butter, olive oil and/or bacon fat. When squash is nearly done, add diced onion and cook until the onion is soft. Season as you go.
- Select some beautiful whole sage leaves, and fry them until crispy in a small sauce pan with about half on inch of olive oil. Let rest on paper towel.
- Toss the cooked garganelli in the large pan with the squash, onion, a bit of the pasta water, and a few gratings of nutmeg. Turn off the heat, and fold in a small amount of cream. Crumble in the cheese and half of the fried sage. Plate and garnish with remaining sage leaves.
