Autumn Squash Occhi
This seasonal pasta dish combines the rich flavours of autumn with a balance of creamy and smoky notes. Handmade occhi pasta is filled with a mixture of smoked goat cheese, potatoes, fresh thyme, and chives. The butternut squash sauce, velvety smooth and enhanced by pumpkin and sage, provides a comforting base for the occhi. Garnished with crispy za’atar-spiced chickpeas for a crunchy texture and tangy pickled mustard seeds, this dish celebrates fall ingredients that delight both the palate and the eye.
Serves 2
- flour - 1 cup
- egg yolks - 5
- potato - 1 medium
- goat cheese - 1/4 cup
- milk - 1 tbsp
- thyme - 2 sprigs (cleaned)
- salt - 3/4 tsp
- butternut squash - 1
- olive oil - 1/4 cup
- butter - 2 tbsp
- pumpkin puree - 3/4 cup
- heavy cream - 1/2 cup
- lemon juice - 1 lemon
- salt - 2/3 tsp
- pepper - 1/2 tsp
- chick peas - 1 small can
- olive oil - 1 tbsp
- za’atar spice - 1 tsp
- salt - 1/4 tsp
- apple cider vinegar - 2 cups
- brown sugar - 1/2 cup
- water - 1/2 cup
- brown mustard seeds - 2/3 cup
- yellow mustard seeds - 2/3 cup
- salt - 2/3 tsp
- Step 1
Make a well out of the flour, place your eggs in the middle and begin slowly incorporating flour into the eggs until a shaggy dough forms.
- Step 2
Knead by hand for 10 minutes and set aside for the dough to rest.
- Step 1
Peel and boil a potato in salted water until easily pierced with a knife.
- Step 2
Gently cold smoke goat cheese in a smoker with apple wood for 10 minutes to establish a gentle scent
- Step 3
Combine all ingredients and mix well.
- Step 1
Remove the skin from the squash and cut it up into even pieces, adding it to adding it a mixing bowl and tossing it with olive oil, salt and pepper. Place it in the oven to roast for about 45 minutes until soft.
- Step 2
Add butter to a medium pot and turn to medium heat. Once the butter is about to brown, add pumpkin puree and chopped sage.
- Step 3
Cook out the pumpkin for 5 min and add roasted squash chunks.
- Step 4
Add cream and let cook on low heat for 20 mins
- Step 5
Carefully pour the sauce into a blender slowly add the lemon juice and blend until pureed.
- Step 6
Blend till smooth and pass through a fine mesh strainer to achieve the perfect silky texture.
- Step 7
Add salt and pepper to taste.
- Step 1
Drain and strain a can of chickpeas and rinse off the aquafaba. Pre-heat oven to 325 F.
- Step 2
On a small sheet pan lined with parchment distribute the chickpeas evenly and roast for 35 minutes completely bare.
- Step 3
While roasting, combine the remaining ingredients in a mixing bowl.
- Step 4
Pull the chickpeas from the oven and toss them into the bowl to cover with oil and seasoning. Mix well.
- Step 5
Put the chickpeas back on the pans and back into the oven for another 20 minutes. Check for crispiness.
- Step 6
Pulse in a food processor to break into small crunchy bits for garnish.
- Step 1
In a medium pot, combine vinegar, sugar, salt and water.
- Step 2
Bring to a boil and pour over the mustard seeds.
- Step 3
Allow to sit in the fridge for 3 days before tasting.
