Abóbora Recipe
fresh pasta with butternut squash sauce, seed tile and rosemary foam
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Ingredients
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Fresh Pasta
Butternut Squash Sauce
Seed Tile
Rosemary Foam
Method
Fresh Pasta
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four portions. Roll out each portion using a pasta machine or a rolling pin to your desired thickness. Cut into your preferred pasta shape.
Butternut Squash Sauce
- 4
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
- 5
Cook the Squash
Add the diced butternut squash and vegetable broth to the skillet. Bring to a simmer and cook for 15-20 minutes until the squash is tender.
- 6
Blend the Sauce
Remove from heat and blend the mixture until smooth using an immersion blender or a regular blender. Season with salt, pepper, and nutmeg to taste.
Seed Tile
- 7
Prepare the Seed Mixture
In a bowl, combine pumpkin seeds, sunflower seeds, sesame seeds, honey, water, and a pinch of salt. Mix well until the seeds are evenly coated.
- 8
Bake the Seed Tile
Spread the seed mixture onto a parchment-lined baking sheet and flatten it out. Bake at 350°F (175°C) for about 15-20 minutes or until golden and crispy. Let it cool and break into pieces.
Rosemary Foam
- 9
Infuse the Cream
In a saucepan, heat the heavy cream and rosemary leaves over low heat. Allow it to simmer for about 10 minutes to infuse the flavor.
- 10
Strain and Season
Strain the cream to remove the rosemary leaves and season with salt to taste. Use a frother or whisk to create a light foam.