Shokichi Squash Pasta

with Walnuts, Sage & Kale

55 MIN

4 Servings

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From the Test Kitchen

We’re warmly welcoming fall with this recipe, which combines two comfort food staples: hearty pasta and robust, cool-weather squash. Ours is a gorgeous shokichi, known for its sweet, bright-orange flesh. (Depending on what’s best at the farms near you, your shokichi may have light stripes or more solid green skin. Whatever its color, be sure to use a sharp, sturdy knife to peel and cut it!) Combined with a rich sauce and frilly mafalda pasta, it makes for an exceptionally delicious meal. And for a unique garnish, we’re pan-frying sage and walnuts and combining them with nutty Parmesan cheese.

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Nutrition

PER SERVING
Calories

850 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Cook the pasta:

Heat 1 large pot and 1 medium pot of salted water to boiling on high. Once boiling, add the pasta to the large pot. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process. Set aside in a warm place. Wipe out the pot.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard the squash ends; using a knife, carefully peel, then halve. Scoop out and discard the pulp and seeds; large dice. Pick the sage off the stems; discard the stems. Roughly chop the walnuts. Peel and mince the garlic and shallot. Remove and discard the kale stems; roughly chop. Grate the Fontina cheese (discarding any rind).

3 Cook & mash the squash:

Add the squash to the medium pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, using a fork, mash the cooked squash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.

4 Make the sage & walnut garnish:

While the squash cooks, in the pot used to cook the pasta, heat half the butter and 1 tablespoon of olive oil on medium-high until hot. Add the sage. Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Reserving the oil, transfer to a paper towel-lined plate. Add the walnuts to the pot; cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Reserving the oil, transfer to the same plate. Transfer the sage (crumbling before adding) and walnuts to a bowl. Add the Parmesan cheese; stir to combine.

5 Make the sauce:

Add the garlic and shallot to the pot of reserved oil; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, whisking frequently, 30 to 45 seconds, or until golden. Slowly whisk in the milk and reserved pasta cooking water. Heat to boiling on high, then add the kale; season with salt and pepper. Reduce the heat to medium; simmer, whisking frequently, 4 to 6 minutes, or until thickened. Add the Fontina cheese. Cook, stirring occasionally, 1 to 2 minutes, or until melted.

6 Finish the pasta & plate your dish:

Add the mashed squash and remaining butter to the pot of sauce; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the cooked pasta; cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the sage and walnut garnish. Enjoy!