TAGLIATELLE WITH SQUASH

Tagliatelle with Squash image

Provided by Martha Stewart

Number Of Ingredients 12

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2 medium acorn squash, cut into eighths, seeds removed
Extra-virgin olive oil
Coarse salt and freshly ground pepper
3 cloves garlic, skin-on, crushed
1 large sprig fresh sage
1 cup plus 2 tablespoons store-bought low-sodium vegetable stock
Pinch of garam masala
3/4 pound dried tagliatelle
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
2 small Amaretti di Saronno cookies, crushed

Steps:

Preheat oven to 375 degrees.
Place squash in a large bowl and drizzle with extra-virgin olive oil; season with salt and pepper. Arrange squash, skin-side down, on a baking sheet and bake until tender, 50 to 60 minutes. Let cool slightly.
When squash is cool enough to handle, remove skins and any burnt tips using a paring knife. Cut squash pieces into thirds and set aside.
Bring a large pot of water to a boil; add 1/2 cup salt and return to a boil.
Heat 2 teaspoons olive oil in a large high-sided nonstick skillet over medium-high heat. Add garlic and sage; cook until garlic is toasted. Add squash and cook, without stirring, until it begins to caramelize, about 5 minutes. Add vegetable stock and garam masala; let simmer.
Add tagliatelle to boiling water; cook, according to package directions, until al dente; drain, reserving 1/4 cup pasta cooking water.
Remove garlic and sage from skillet; add pasta. If sauce seems too dry, add pasta cooking water, 1 tablespoon at a time, until sauce coats pasta. Add chives, parsley, and cheese; cook for 2 minutes. Season with salt and pepper.
Transfer pasta to a large bowl or serving platter; garnish with crushed cookies, pepper, and cheese. Serve immediately.