NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
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Brown Butter & Butternut Squash Pasta
Serves 4
1 lb medium shaped pasta, such as penne or farfalle
4 tbsp butter
1 shallot or leek or ½ sweet onion, thinly sliced
kosher salt, black pepper, red pepper flakes
1 small butternut squash, peeled, seeded, and cut into ½” cubes (about 1 ½ - 2 lbs)
1 garlic clove, peeled and finely sliced or minced
1 sprig fresh sage or rosemary, leaves finely minced, or 2 bay leaves, bruised
3-4 tbsp dry white wine or water
4 - 6 tbsp creme fraiche
½ lemon, for zest and juice
For finishing, optional
Freshly grated parmigiano reggiano or piave
Toasted breadcrumbs or toasted nuts, such as hazelnuts or pine nuts
To cook the pasta:
1. Bring a large pot of salted water to a boil over medium high heat. Add pasta and return to a simmer, stirring occasionally. Cook until pasta is just al dente. Drain pasta, reserving a cup of the pasta cooking water. While making sauce, toss pasta occasionally to prevent clumping.
To Make the Sauce:
2. Melt butter in a Dutch oven or high-walled skillet set over medium heat. Cook, swirling occasionally, until lightly brown; foaming will begin to subside and butter will smell like toasted nuts, about 3 - 4 minutes. Keep a close eye on browning to prevent burning.
3. Add shallot and season with salt, black pepper, and red pepper flakes. Cook gently for about 1 - 2 minutes, lowering heat if needed to prevent dark browning. Add squash, garlic, and herbs; season lightly and stir well until aromatic, about 1 - 2 minutes.
4. Add wine to deglaze, scraping brown bits from bottom of pan. Add ¼ cup of reserved pasta water. Simmer until squash is tender, about 8 - 12 minutes, adding more pasta water, a few tablespoons at a time, when bottom of pan looks dry.
5. When squash is tender, add cooked pasta and a few more drops of pasta water; cook until heated through and the texture is to your liking. Stir and toss constantly to help emulsify the sauce.
6. Remove from heat and a little lemon zest and a drop of juice, as well as a couple tablespoons of creme fraiche, and grated cheese, if using. Toss well, adjusting to your preference; add more creme fraiche to thicken and add richness, or add more pasta water to thin texture. Taste and adjust seasoning to your liking. Plate and serve with any finishing garnishes.
