The following recipe was featured in the Perfect Pairings: A Food & Wine Experience special.
Open Style Lasagna of Squash and Chestnuts
Recipe courtesy of Bradford Thompson, Chef de Cuisine, Mary Elaine’s, The Phoenician Resort
Acorn Squash Purée
2 acorn squash
2 Tbs. olive oil
salt and pepper to taste
4 cloves garlic
4 Tbs. brown butter
3 sage leaves (julienne)
salt and pepper to taste
Cut squash in quarters. Drizzle with olive oil, salt and pepper. Place on flat sheet tray. Remove meat from squash. Purée butter, sage leaves, salt and pepper in food processor.
Butternut Squash Purée
2 medium butternut squash, cut in half, seeds scooped out
1 tsp. black peppercorns
1/2 tsp. fennel seeds
2 sprigs thyme
1 star anise
1 cinnamon stick
3 cloves garlic
1" piece of ginger, diced
2 quarts water
2 Tbs. mascarpone cheese
salt and pepper to taste
Place all spices and water in a pan. Put squash flat side down on a wire rack or steaming basket above water. Cover with foil and bake one hour, until tender. Remove meat and purée in food processor with salt and pepper.
Chestnuts
16 pieces peeled chestnuts
2 Tbs. butter
1/4 cup brandy
1/4 cup chicken stock
Cook the chestnuts in butter over medium heat for about 10 minutes, stirring constantly until browned. Remove pan from fire, add brandy and return to burner to flame the brandy. Add chicken stock and cook until glazed. Reserve.
Mushroom Sauce
1 Tbs. olive oil
1/2 onion, sliced
2 sprigs thyme
2 cloves garlic, crushed
4 button mushrooms, sliced
1/4 cup dried porcini mushrooms
1/2 cup white wine
2 cup water
1/4 cup crème fraîche
Sauté onion and garlic in oil for 5 minutes to soften. Add button mushrooms and white wine. Reduce the liquid, add water and thyme. Cook 10 minutes on low heat. Pour all ingredients into a blender and purée, strain and season with salt and pepper. Return to a medium heat and whisk in crème fraîche.
To Plate:
Blanch 2-1/2" round pasta sheets in salted water.
Place one large spoon full of butternut squash purée on a plate. Place 1 pasta sheet on top of the purée and push down. Place one large spoonful of acorn squash purée on the pasta sheet and top with one more pasta sheet. Spoon some sauce around and place four chestnuts in the sauce. Grate some amaretti cookie crumbs over the pasta, and top with fresh sage leaf.
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