ZITI WITH ROASTED GARLIC AND BUTTERNUT SQUASH

3 garlic heads
Unsalted butter, as needed
Olive oil, as needed
1 large butternut squash (about 1 1/2 lbs), peeled, seeded, and cut into small cubes
Salt and Freshly-ground black pepper, to taste
1 bay leaf
A few gratings of nutmeg
Zest of 1 large orange
1 cup homemade chicken broth or low-salt canned
2 tablespoons crème fraiche (heaping), more or less
6 fresh sage leaves, cut thin strips
6 large flat-leaf parsley sprigs, leaves coarsely chopped
1 pound ziti
1/2 cup freshly-grated Grana Padano cheese, more or less

Preheat oven to 400 degrees F.

Wrap the garlic heads together in a large sheet of aluminum foil and squeeze the top to seal it. Roast until soft and fragrant, about 1/2 hour.

Meanwhile, heat about 2 tablespoons each of butter and olive oil in a large skillet over medium heat. Add the squash, season with salt and pepper, and saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, orange zest, and chicken broth.

Cover the pan, and cook until the squash is just tender but still holding its shape, about 8 minutes. At this point, most of the broth will have been absorbed, but you should have a few tablespoons left to form your sauce. Add the crème fraiche, sage, and parsley. Mix well and taste for seasoning.

Start cooking the ziti.

Slice off the root ends and squeeze the garlic from the roasted heads into a bowl. Mash it to form a paste, adding about a tablespoon of pasta cooking water to give it a creamy consistency.

When the ziti are al dente, drain them and transfer them to a large serving bowl. Add the roasted garlic paste and the Grana Padano. Toss. Add the squash sauce, a bit of fresh black pepper, and a drizzle of olive oil and toss again. Check for seasoning.

COMMENTS:
The butternut squash here cooks into a rough puree that adds body to the sweet sauce. Fresh sage and wasted garlic add depth of flavor. The result would work nicely as a first course before a Thanksgiving turkey.

You can puree this sauce in a food processor, adding the herbs at the end so they don't become too finely chopped. A good pasta for this purée is fusilli, which will allow the thick, smooth sauce to cling to it.

Rosemary is an herb often paired with winter squash and can replace the sage (use very little, a few small sprigs only).

An altogether different flavoring for winter squash or pumpkin, this one borrowed from Sicilian cooking, is fresh mint, a splash of vinegar, and hot red pepper flakes. If you would like to make this, saute squash cubes in olive oil and garlic. Add a splash of red wine vinegar and a few red pepper flakes. Pour in enough chicken broth or water to allow the squash to simmer until tender and absorb most of the liquid. Add chopped fresh mint leaves and toss with cooked penne or ziti.

Servings: 4
Source: Pasta Improvvisata by Erica De Mane