Chef Matthew Blau
Max's Restaurant, www.maxsrestaurant.com, Brattleboro, VT
Ingredients:
- 1/3 c. sliced almonds
- 1 large butternut squash
- 1 Spanish onion
- 2 cloves garlic
- 1 bay leaf
- 1 Tbsp. Olive oil
- Salt
- Pepper
- 1/3 c. golden raisins
- 2 Tbsp. Ricotta cheese
- 2 tsp. Dark rum (optional)
- 1 Tbsp. Chopped parsley
- fresh pasta or store bought pasta sheets
- egg wash
- 2 Tbsp. Butter
- freshly grated reggiano
Method:
Toast 1/3 c. sliced almonds in a 350 F oven until golden.
Dice half a large butternut squash and coast with 1 Tablespoon olive oil, salt, and pepper. Roast at 400 F. in foil covered pan until just fork-tender.
Finely dice ½ Spanish onion, mince 2 cloves garlic and sauté with 1 bay leaf in 1 Tablespoon olive oil over medium heat until onion is transparent.
Add cooked squash, 1/3 c. golden raisins and toasted almonds and cook on low flame for 5 minutes. Add 2 Tablespoons Ricotta and 2 teaspoons dark rum (optional). Cook for an additional 2 minutes. Add 1 Teaspoon chopped parsley, salt, and pepper to taste.
Cut in to ¾" slices.