Recipe From Tyler Florence's new book, "Fresh" - New York News

'Whole Wheat Pasta, Butternut Squash Puree, Black Truffle & Sage' Recipe from Tyler Florence

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WHOLE WHEAT PASTA, BUTTERNUT SQUASH PUREE, BLACK TRUFFLE AND SAGE

 

SERVES 4

 

SQUASH

2 medium butternut squash (about 3 pounds total)

1 tablespoon extra-virgin olive oil

Kosher salt and freshly cracked black-pepper

 

Olive oil, for shallow frying

16 fresh sage leaves

1 medium onion, sliced

Kosher salt and freshly cracked black pepper

Juice of 1 lemon

1 tablespoon black truffle oil

1 pound fresh whole wheat spaghetti

½ cup shaved Parmigiano-Reggiano

2 to 3 ounces fresh black truffle, finely shaved

Fleur de sel and freshly cracked black pepper

Black truffle oil

 

Cook the squash. Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. Peel the butternut squash and trim off the top cylinder of one. Using a mandoline or a sharp knife, finely slice the cylinder into chips and arrange them in a single layer on the prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 20 minutes, until crisp. Set aside. Halve the remaining squash and discard the seeds. Cut the squash into bite-size pieces.

 

In a large sauté pan, heat ½ inch of olive oil over medium-high heat. Add the sage leaves and fry until crisp, 30 to 40 seconds.  Drain on paper towels and set aside. Add the onion and reserved uncooked squash to the pan and sauté for 7 to 8 minutes, until the vegetables are caramelized and starting to become tender. Season with salt and pepper. Add 2 cups of water and bring to a simmer. Cook for 5 to 7 minutes, until the squash is tender. Transfer to a food processor, add the lemon juice and truffle oil, and puree until smooth. Season once more with salt and pepper. Set aside and keep warm.

 

Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 4 to 5 minutes, until just al dente. Drain the pasta and return it to the pot. Fold in the butternut squash puree, tossing to coat everything evenly.

 

To serve, use a carving for to lift up the pasta and twirl it around the tines. Set the pasta out neatly on each plate and top with the butternut squash chips, fried sage leaves, shaved Parmesan, and shaved black truffle. Finish with fleur de sel, cracked black pepper, and a drizzle of truffle oil.

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