Late Fall brings us many glorious food options in the savory, earthy category. This recipe combines the richness of butternut squash with the subtle sweetness of caramelized onions and earthy mushrooms. Complex and robust, we lean to Zinfandel’s medium acid and bright fruit flavors to cut through the richness and still complement the savory, earthiness of these harvest icons.
Bring a large pot of water to the boil and add the squash. Cook for 10 minutes or until soft. Remove the squash to a food processor and reserve the water in the pan for cooking the pasta.
Heat a large heavy pan on medium heat and add the olive oil and butter, swirling until melted, then add the mushrooms and sage. Sauté until the mushrooms are caramelized, about 10 minutes. Remove them from the pan and set aside.
Return the pan to the heat and add the onions and sauté until they are translucent. Add the reserved sautéed mushrooms.
Add the white wine and bring to a simmer, scraping up the browned bits on the bottom of the pan. Keep warm.
Add the heavy cream and grated nutmeg to the squash in the food processor and process until smooth. Add the pureed squash to the onions and mushrooms in the pan and stir to combine then season with salt and pepper.
Bring the reserved water from the squash to the boil over medium-high heat. Salt generously.
Add the tagliatelle and cook until al dente, about 5 to 7 minutes.
Drain the tagliatelle, add the parmesan cheese and toss with the sauce until the cheese has melted and the sauce coats the pasta. ( If the sauce is too thick, add a bit of pasta cooking water until the desired thickness is reached). Top individual bowls with more grated Parmesan as desired.
Washington
Columbia Valley
Oregon
Yamhill-Carlton
Washington
Columbia Valley
