Creamy Orecchiette with Roasted Acorn Squash, Golden Leek and Fontina with Crispy Sage and Hazelnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash on a baking tray, toss with 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and the black pepper. Roast for 25 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the squash roasts, bring a large pot of salted water to a boil. Cook the orecchiette until al dente according to package directions. Reserve 240 ml / 1 cup of the pasta water and drain the pasta.

3. 3

   In a large skillet over medium heat, warm the butter with the remaining 1 tbsp / 15 ml olive oil. Add the sage leaves and fry for 30 to 45 seconds until crisp. Transfer to a paper towel-lined plate and set aside.

4. 4

   In the same skillet, add the leek and cook for 6 to 8 minutes over medium heat, stirring, until very tender and golden in spots. Stir in the garlic and cook 30 seconds more. Add a pinch of salt.

5. 5

   Transfer the roasted squash, half of the golden leek, heavy cream, vegetable broth, nutmeg, lemon zest, lemon juice, and Parmesan to a blender. Blend until completely smooth. If needed, add 2 to 4 tbsp / 30 to 60 ml of the reserved pasta water to help it blend.

6. 6

   Pour the sauce back into the skillet with the remaining leek and warm it over medium-low heat for 2 minutes. Add the fontina gradually, stirring until melted. If the sauce is too thick, add some of the reserved pasta water a little at a time until it reaches a creamy, spoon-coating consistency.

7. 7

   Add the orecchiette to the skillet and toss for 1 to 2 minutes so the pasta is well coated. Taste and adjust with the remaining salt and more black pepper if desired.

8. 8

   Serve immediately topped with the toasted hazelnuts, crispy sage, and extra Parmesan if desired.