Fresh Pasta with Roasted Butternut Squash Cream, Hazelnuts and Parsley

  • Skins of 1 large roasted butternut squash (flesh scooped out)
  • 1 pint heavy cream
  • 1 tsp sherry vinegar
  • 1 tsp hazelnut oil
  • Kosher salt and fresh cracked pepper
  • 1/2 cup toasted hazelnuts
  • Chopped parsley for garnish

Place the squash skins in a sauce pot with the cream.  Simmer together over medium heat until the cream is reduced by half and has a lovely orange color.  Strain the cream through a mesh strainer into a small bowl.  Add the hazelnut oil and sherry vinegar and season to taste with salt and pepper. To assemble your pasta, bring a large pot of salted water to a boil.  Place the pasta in.  Fresh pasta cooks very quickly, about 4-5 minutes so check it often!  In a large shallow pan on the side pour in and slightly heat the squash cream.  When the pasta is finished use tongs to move it directly from the water to the pan with the cream.  DO NOT dump out your pasta water!  Ladle about 1/2 cup pasta water into the pan with the pasta and cream and mix thoroughly.  The starch in the pasta water will help thicken the sauce.  Keep adding pasta water until your sauce is creamy and smooth.  Transfer the pasta to 4 pasta bowls, top with the toasted hazelnuts and a sprinkle of fresh parsley.  Enjoy!

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