Chef Michael Hunter of Toronto's Antler Kitchen & Bar recently released a new cookbook,
The Hunter, featuring unique recipes, including pasta, with a focus on fresh and local ingredients, and the endless opportunities for meals derived from hunting, fishing and foraging. In this recipe, Hunter partnered with Barilla pasta to create this delicious, seasonal dish that pay tribute to the autumn season (thehunterchef.com; @TheHunterChef.)
1 small acorn squash 1 cup (250 mL) rotini pasta 2 tbsp (30 mL) olive oil, divided 2 cloves garlic 1 small shallot
Salt, pepper, chili flakes to taste ¼ cup (60 mL) dry white wine 1/2 cup (125 mL) 35% cream 1 tbsp (15 mL) butter 3 sprigs of sage, chopped ¼ cup (60 mL) walnuts
Grated Parmigiano cheese 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) maple syrup
Cut squash in half and scoop out seeds. Season with salt and black pepper and roast in oven skin side up at 425 F (220 C) for 30-40 minutes or until soft. In a medium-size pan, heat 1 tbsp (15 mL) olive oil and saute garlic and shallot for 2 minutes. Season with salt, pepper and pinch of chili flakes. Deglaze pan with white wine and reduce for 1 minute to cook off alcohol. Add cream, butter and bring to a simmer. Remove from heat.
Scoop out one of the squash halves and add to pan. Blend with handheld immersion blender or transfer to a food processor and puree until smooth. th Set S t aside id and dk keep warm.
Scoop out second squash half into a small bowl and break up into bitesize pieces; keep warm.
Heat a frying pan on medium high and add 1 tbsp (15 mL) of olive oil.
Add walnuts and toast for 2-3 minutes, stirring every 15 seconds. Remove from heat. Add maple syrup and toss to coat nuts. Cool slightly before chopping; set aside.
Bring a large pot of water to boil, seasoned d with ith salt. lt Cook C k pasta t until til al dente following cooking directions on the box. Strain pasta and transfer to a large frying pan. Add warm acorn squash puree and toss to coat. Toss some grated Parmigiano into pan and add a few pinches of chopped sage and toss to combine. Divide pasta into two large bowls. Sprinkle more cheese on top along with chopped maple walnuts and a pinch of sage.
Serves 2.