In honor of the amazing food we indulgently consumed all weekend long at the UGG Fairmont Scottsdale, we wanted to share with you a dish Executive Sous Chef John Frazier shared with us during his Sunday morning cooking class.  I have been typically afraid of venturing into the realm of homemade pasta dishes but John made it look easy... and so very very delicious.  Yes, he is a professional but seeing him work his culinary magic instilled the confidence that i can too.  And this "Can Do" theme of the November newsletter will trickle down into my cooking as well so this holiday season there will be homemade butternut squash agnolotti with brown butter sage sauce on the table! 

Basic Pasta Dough
2  Cups   All Purpose Flour
2           Large Eggs
2           Egg Yolks
¼ Tsp .  Extra Virgin Olive Oil
 
Procedure:
 
Butternut Squash Filling
1  Small     Butternut squash
2  Tbsp       Extra virgin olive oil
½ Cup       Parmesan cheese, grated
To Taste    Salt and pepper
 
Procedure
1.   Preheat oven to 350°F.
2.   Cut the squash in half, scoop the seeds from the cavity and drizzle with olive oil.
3.   Place the squash on a cookie sheet and roast for 25-30 minutes or until the squash is soft.
4.   Remove from the oven and allow to cool.
5.   Once cool, scoop the squash flesh from the skin.
6.   In a mixing bowl combine the parmesan, squash and seasoning.

Brown Butter Sage Sauce
1  Tbsp.   Chopped sage
¼ Cup    Butter
2  Oz.      Water, warm
 
Cook butter in pan until butter starts to turn brown.  Add chopped sage and whisk in warm water to emulsify.  Add pasta to sauce.

Deliciously serves 4