Paccheri with Koginut Squash Purée & Stracciatella
by
Charlie Palmer
This deceptively simple pasta is a masterclass in restraint. Charlie Palmer transforms roasted koginut squash into a velvety, brown-butter-rich purée, then folds it into tender paccheri pasta with Parmigiano Reggiano and finishes it with cool, creamy stracciatella. It’s comfort food with fine-dining discipline — warm, luxurious, and perfectly balanced.
Prep Time:
20 Minutes
Cook Time
20 Minutes (not including roasting squash)
Serves:
1 Serving
Level:
Intermediate
For the Pasta Dish
80 g fresh paccheri pasta (or ~1 quart dried paccheri or rigatoni)
1–2 tbsp grated Parmigiano Reggiano
200 g stracciatella
~1 cup koginut squash purée (see below)
Salt & freshly ground black pepper
Olive oil, for finishing
Koginut Squash Purée (Makes ~1 Quart)
0.6 qt roasted & scooped koginut squash
0.2 qt shallots, brunoise
0.2 lb brown butter (≈ 3.2 oz)
0.3 qt heavy cream
0.05 cup garlic (≈ 2½ tsp), peeled
Salt & black pepper, to taste
Ingredients
Make the Koginut Squash Purée
Step 1 – Soften the GarlicGently simmer the garlic in the heavy cream over low heat until completely soft and aromatic. Do not boil.
Step 2 – Sweat the ShallotsIn a saucepan, melt and brown the butter. Add shallots and cook over medium-low heat until translucent and fragrant.
Step 3 – Build the BaseAdd roasted squash and garlic cream to the pan. Stir and simmer gently until warmed through and cohesive.
Step 4 – BlendTransfer mixture to a blender. Purée until smooth, glossy, and velvety.(Charlie emphasizes: don’t over-blend — a hint of texture is fine.)
Step 5 – SeasonSeason with salt and black pepper to taste. Set aside or refrigerate until needed.
Assemble the Pasta
Step 1 – Cook the PastaBring a large pot of salted water to a boil.Cook paccheri until al dente. Reserve ½ cup pasta water, then drain.
Step 2 – Warm the PuréeAdd ~1 cup squash purée to a sauté pan over medium heat. Warm gently, stirring to prevent scorching.
Step 3 – Loosen the SauceWhisk in 1–2 tbsp hot pasta water until the purée becomes silky and spoon-coating.
Step 4 – SeasonTaste and adjust with salt and freshly ground black pepper.
Step 5 – Add ParmesanLower heat. Stir in grated Parmigiano Reggiano until fully melted and emulsified.
Step 6 – Finish with PastaAdd cooked pasta directly to the sauce.Toss over low heat for 1–2 minutes, adding more pasta water if needed to keep it fluid and glossy.
Instructions
Plate immediately and finish with:
A drizzle of good olive oil
A generous mound of stracciatella on top
Serve hot — the contrast between warm squash and cool stracciatella is the point.