Campanelle with Butternut Squash and Herbed Breadcrumbs

Delicious classic Fall flavors and easy to make.  I’m ready for a temperature drop!

cafe barber

Serves 4

  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 1 large leek, white and light-green parts only, rinsed well and thinly sliced
  • 1-1/2 cups 1/4-inch-diced butternut squash
  • 1 cup lower-salt chicken broth
  • 1-1/2 tsp. chopped fresh thyme
  • 1-1/2 tsp. chopped fresh sage
  • 3/4 cup heavy cream
  • Freshly ground black pepper
  • 1/4 cup panko
  • 1/4 oz. finely grated pecorino (about 1/4 cup)
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 7-8 sage leaves
  • several slices of prosciutto
  • 12 oz. campanelle or similar pasta

Bring a large pot of well-salted water to a boil.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the leek and a pinch of salt, and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the squash, chicken broth, 1/2 tsp. of the thyme, and 1/2 tsp. of the sage. Cover, and adjust the heat as necessary to simmer gently until the squash is tender, about 10 minutes.

Mash about half of the squash with a potato masher until smooth, leaving the rest chunky. Stir in the cream and cook until it thickens slightly, about 5 minutes. Season to taste with salt and pepper and keep warm.

Heat the oven to 400 degrees.  Place the prosciutto slices on a sheet of aluminum foil and bake until crisp — about 4 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the panko and cook, stirring, until golden brown, about 2 minutes. Off the heat, add the remaining thyme and sage, the cheese, parsley, and a pinch of salt and pepper.

Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the water and drain the pasta.

Meanwhile shallow fry the sage leaves until crispy.  Drain on a paper towel.

Bring the sauce to a simmer over medium-high heat. Add the pasta and 2 Tbs. of the reserved pasta water; toss well to coat, adding more water if it looks dry. Season to taste with salt and pepper. Serve sprinkled with the panko, crumbled prosciutto and fried sage leaves.

From Fine Cooking, October/November 2014

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