Butternut Squash Mezzaluna with Brown Butter, Sage & Hazelnuts
Tender, handmade pasta filled with creamy roasted butternut squash and Parmigiano Reggiano, tossed in nutty brown butter with fragrant sage, a drizzle of balsamic glaze, and a sprinkle of crushed hazelnuts. A cozy, restaurant-worthy dish that’s perfect for fall gatherings or special family dinners.
Ingredients
1 cup ‘00’ wheat flour
½ cup semolina flour
2 Eggland’s Best eggs, large
3 Eggland’s Best eggs, large (yolks only)
1 butternut squash, cubed
⅓ cup finely grated Parmigiano Reggiano
4 tbsp butter
¼ cup crushed hazelnuts
10 fresh sage leaves
Balsamic glaze, for drizzling
Salt and pepper, to taste
Preparation
- Preheat oven to 375°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 45 minutes, or until tender and lightly caramelized.
- In a large bowl, mix the flours together. Create a well in the center and add the eggs and yolks. Using a fork or your fingers, gradually incorporate the flour into the eggs until a dough forms. Knead on a lightly floured surface for about 10 minutes, until smooth and elastic. Wrap tightly and let rest for 30 minutes at room temperature.
- Blend the roasted squash with Parmigiano Reggiano until smooth and creamy. Season with salt and pepper to taste, then transfer the mixture to a piping bag.
- Divide the dough into four pieces. Roll each into thin sheets using a pasta roller or rolling pin. Pipe small mounds of squash filling along one edge, fold the dough over to enclose the filling, and press gently to seal. Use a mezzaluna cutter or round cutter to shape the pasta into half-moon forms.
- In a large skillet, melt the butter over medium heat until golden and fragrant. Add the sage leaves and fry until crisp. Remove the pan from heat and set aside.
- Bring a large pot of salted water to a boil. Add the mezzaluna and cook for 2–3 minutes, or until they float to the surface. Reserve ½ cup of the pasta water before draining.
- Toss the cooked mezzaluna in the brown butter sauce, adding a splash of the reserved pasta water to coat. Plate and top with crushed hazelnuts, crispy sage leaves, and a drizzle of balsamic glaze. Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 450 |
| Fat | 22g |
| Saturated Fat | 11g |
| Cholesterol | 180mg |
| Sodium | 300mg |
| Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Protein | 15g |
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