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146

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

Serving & Finishing Touches

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.

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