Creamy torchiette with delicata squash, golden sage and taleggio with toasted hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the delicata squash on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 20 to 22 minutes, until tender and browned at the edges.

2. 2

   While the squash roasts, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Transfer to a plate and set aside.

3. 3

   Bring a large pot of water to a boil. Salt it well and cook the torchiette until al dente, according to the package, usually 10 to 12 minutes. Reserve 3/4 cup / 180 ml pasta water before draining.

4. 4

   In a wide skillet or shallow pot, melt half of the butter with the remaining tablespoon of olive oil over medium heat. Add the whole sage leaves and fry for 30 to 45 seconds until crisp but not burnt. Remove to a plate.

5. 5

   In the same skillet, add the shallot and cook for 2 to 3 minutes until softened. Stir in the sliced garlic and chopped sage leaves, and cook 1 minute more over medium-low heat.

6. 6

   Add two thirds of the roasted squash to the skillet and mash it with a wooden spoon. Pour in the hot vegetable stock and cook for 2 minutes to create a thick but fluid base. Add the remaining squash without mashing it completely so the sauce keeps some texture.

7. 7

   Lower the heat to very low. Add the taleggio, Parmesan, lemon zest, 1 tablespoon lemon juice, and the remaining butter. Stir until the cheese melts and the sauce turns glossy. If it feels too thick, add some of the reserved pasta water little by little.

8. 8

   Add the drained pasta to the skillet and toss for 1 to 2 minutes so it is thoroughly coated. Adjust with the remaining salt and more black pepper to taste. Add a bit more pasta water if needed for a silky finish.

9. 9

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