Squash Caramelle Recipe

Roast the squash

Preheat oven to 400°F (200°C). Halve and seed the butternut squash, rub lightly with a little oil, place cut-side down on a parchment-lined baking sheet and roast 30–35 minutes until tender and caramelized at the edges. Let cool slightly.

Prepare the filling

Scoop the roasted squash flesh into a bowl and mash or purée until mostly smooth (leave a little texture). Stir in ricotta, grated Parmesan, egg yolk, chopped sage, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. The filling should be thick but spoonable; if too loose, add a tablespoon more Parmesan.

Assemble caramelle

Lightly dust a work surface with flour. If using lasagna sheets, cut each sheet into roughly 3 equal rectangles (about 3x5 inches) to yield about 24 parcels total. Place about 1 tablespoon of filling in the center of each rectangle. Fold the rectangle around the filling to form a small candy/sausage shape (bring short edges together and twist or seal with a little water), pinching seams to seal. Dust finished parcels lightly with flour to prevent sticking. Chill on a tray while you prepare mushrooms and sauce (or refrigerate up to 2 hours).

Cook caramelle

Bring a large pot of salted water to a gentle boil. Cook the caramelle in batches for 3–4 minutes for fresh pasta (or until they float and pasta is al dente). Remove with a slotted spoon to a warm bowl. Reserve 1/2 cup of pasta cooking water for the sauce if needed.

While roasting squash or after assembling caramelle, heat 1 tablespoon butter in a skillet over medium-high heat until foaming. Add the chanterelles and sauté without crowding for 3–5 minutes until they release moisture, brown slightly and concentrate flavor. Add minced garlic and thyme, sauté 30–45 seconds until fragrant. Season with 1/4 tsp salt and a pinch of pepper. Remove from heat and set aside. If mushrooms release excess liquid, increase heat briefly to evaporate so they remain glossy but not watery.

In a small saucepan, combine the minced shallot, white wine and white wine vinegar. Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain (concentrated shallot-wine reduction).

Stir the white miso into the warm reduction until smooth. If using cream for stability, whisk the teaspoon of cream into the reduction now.

Reduce heat to low. Whisk in cold cubed butter a few cubes at a time, allowing each addition to emulsify into the sauce before adding more. Maintain low heat so the butter melts but the sauce doesn’t get too hot (do not boil). Continue until all butter is incorporated and the sauce is glossy and thickened. If sauce becomes too thick, whisk in 1–2 teaspoons reserved pasta water or a splash of warm water to loosen. Finish with 1 tsp fresh lemon juice and 1/8 tsp salt, adjust to taste.

Warm the cooked caramelle briefly in a shallow pan with a tablespoon of the miso beurre blanc or a splash of reserved pasta water to coat gently and reheat without breaking them.

Place 4–6 caramelle per plate (depending on size) and spoon a pool of miso beurre blanc on the plate. Top or nestle chanterelle mushrooms alongside or on top of the caramelle. Spoon additional beurre blanc over the parcels to glaze.

Scatter chopped toasted nuts and microgreens or baby arugula around the dish. Drizzle a tiny amount (about 1 tsp) of extra-virgin olive oil and garnish with fried sage leaves if using. Serve immediately.