Reviews (1)
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Martha Stewart Member
Rating: Unrated
12/24/2010
This recipe is easy and so delicious. My family raved the first time I made and raved again the next time. I omitted the cookies, because I didn't feel it needed it. One time, I didn't have fresh squash on hand, so I used cubed frozen butternut squash and it came out great, too. I couldn't find tagliatelle at my store, so I used linguine. Worked fine. It's unusual and so tasty.
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6023_102510_martha_tagiatelle.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
6023_102510_martha_tagiatelle.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
6023_102510_martha_tagiatelle.jpg
6023_102510_martha_tagiatelle.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/24/2010
This recipe is easy and so delicious. My family raved the first time I made and raved again the next time. I omitted the cookies, because I didn't feel it needed it. One time, I didn't have fresh squash on hand, so I used cubed frozen butternut squash and it came out great, too. I couldn't find tagliatelle at my store, so I used linguine. Worked fine. It's unusual and so tasty.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/24/2010
This recipe is easy and so delicious. My family raved the first time I made and raved again the next time. I omitted the cookies, because I didn't feel it needed it. One time, I didn't have fresh squash on hand, so I used cubed frozen butternut squash and it came out great, too. I couldn't find tagliatelle at my store, so I used linguine. Worked fine. It's unusual and so tasty.
Martha Stewart Member
Rating: Unrated
12/24/2010
This recipe is easy and so delicious. My family raved the first time I made and raved again the next time. I omitted the cookies, because I didn't feel it needed it. One time, I didn't have fresh squash on hand, so I used cubed frozen butternut squash and it came out great, too. I couldn't find tagliatelle at my store, so I used linguine. Worked fine. It's unusual and so tasty.
Rating: Unrated
All Reviews for Tagliatelle with Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tagliatelle with Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
