Shokichi Squash Ragù & Mafalda Pasta with Mushrooms, Garlic Chives & Rosemary

Shokichi Squash Ragù & Mafalda Pasta

with Mushrooms, Garlic Chives & Rosemary

Group Created with Sketch. 55 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

Tonight, we’re making a cool-weather staple with a vegetarian twist: squash ragù. At the base of our sumptuously hearty sauce is sweet, creamy shokichi squash (a hard-skinned variety with light to dark green skin), cooked until it turns meltingly tender. We’re pairing our ragù with frilly mafalda pasta, then adding ruffled maitake and fan-shaped oyster mushrooms, sautéed with a bit of woodsy rosemary. (Chefs, we’re sending you extra rosemary, which can be used in any number of fall recipes!)

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Cut off and discard the ends of the squash; using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Small dice the celery. Cut the garlic chives into ¼-inch pieces.

Cook the mushrooms:
2 Cook the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add ¼ of the garlic and up to half the rosemary (you will have extra rosemary); cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring frequently and scraping up any browned bits, 1 to 2 minutes, or until cooked off. Transfer to a bowl. Wipe out the pan.

Make the squash ragù:
3 Make the squash ragù:

In the same pan, melt half the butter on medium-high until hot. Add the squash and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the remaining garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add 1¼ cups of water. Simmer, stirring occasionally, 12 to 14 minutes, or until the squash has softened and the water has cooked off. Remove from heat.

Cook the pasta:
4 Cook the pasta:

While the ragù simmers, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked mushrooms, cooked pasta, crème fraîche, remaining butter, half the garlic chives and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining garlic chives. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Cut off and discard the ends of the squash; using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Small dice the celery. Cut the garlic chives into ¼-inch pieces.

2 Cook the mushrooms:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add ¼ of the garlic and up to half the rosemary (you will have extra rosemary); cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring frequently and scraping up any browned bits, 1 to 2 minutes, or until cooked off. Transfer to a bowl. Wipe out the pan.

Cook the mushrooms:
Make the squash ragù:
3 Make the squash ragù:

In the same pan, melt half the butter on medium-high until hot. Add the squash and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the remaining garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add 1¼ cups of water. Simmer, stirring occasionally, 12 to 14 minutes, or until the squash has softened and the water has cooked off. Remove from heat.

4 Cook the pasta:

While the ragù simmers, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta:
5 Finish the pasta:

Add the cooked mushrooms, cooked pasta, crème fraîche, remaining butter, half the garlic chives and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining garlic chives. Enjoy!

Plate your dish: