Carpaccio Roasted Acorn Squash Recipe

Prep and roast

Preheat oven to 425°F (220°C). Halve the acorn squash lengthwise and scoop out seeds. Brush cut sides with 2 tbs olive oil, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place cut-side down on a rimmed baking sheet lined with parchment. Roast until tender and lightly caramelized, 30–40 minutes depending on size. Remove and let cool slightly.

Once cool enough to handle, thinly slice each roasted squash half crosswise into carpaccio-style slices (about 1/8" thick). Keep warm on a sheet pan loosely covered with foil or at lowest oven setting.

While squash roasts, heat 1.5 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add sliced/torn mushrooms in a single layer (do in batches if necessary) and let brown undisturbed 2–3 minutes, then stir and continue to cook until golden, about 6–8 minutes total.

Add the minced garlic and chopped shallot, cook 1–2 minutes until fragrant. Stir in thyme, 1/2 tsp salt and 1/4 tsp black pepper. If pan gets too dry, deglaze with 2 tbs white wine or mushroom stock, scraping up browned bits. Finish with 1 tbs butter for shine. Keep warm.

Pour neutral oil into a small saucepan to a depth of about 1" and heat to 350°F (175°C) or until a caper sizzles immediately when dropped in. Fry the drained, patted-dry capers in batches 20–30 seconds until crisp and darkened. Use a slotted spoon to transfer to a paper-towel-lined plate, sprinkle with 1/8 tsp sea salt. Reserve oil for a minute to cool.

In a small bowl, combine fried capers with 1 tsp lemon zest, 1 tsp white truffle oil and 1/2 tsp lemon juice. Toss gently and set aside. Note: the leftover frying oil can be used sparingly for a finishing crisp drizzle if desired.

Cook fettuccine in a large pot of generously salted boiling water according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain pasta.

While pasta cooks, make the pesto oil: in a blender or food processor combine basil, parsley, toasted pine nuts, grated 1/2 cup Reggiano, 1 clove garlic, 1/2 tsp salt and 1/4 tsp black pepper. Pulse while drizzling in 1/2 cup extra-virgin olive oil until a loose, pourable emulsion forms. Taste and adjust seasoning.

Return drained pasta to the pot off heat. Add the pesto oil and 2–4 tbs reserved pasta water, tossing until the fettuccine is evenly coated and silky. Keep warm.

Preheat a grill pan or skillet over medium-high. Mix softened butter with crushed garlic. Brush baguette slices with garlic butter on both sides. Grill slices 1–2 minutes per side until char marks appear and bread is warmed through.

Top each grilled slice with a generous sprinkle of 3/4 cup grated Reggiano and place briefly under a broiler or on hot pan just until cheese melts and lightly browns. Keep warm.

On each serving plate (serves 4), arrange a nest of pesto-coated fettuccine slightly off-center. Fan roasted acorn squash carpaccio slices over and around the pasta to show the cross-sections.

Spoon warm sautéed wild mushrooms atop and around the squash slices. Scatter fried capers mixed with lemon-truffle over the mushrooms and squash for bursts of texture and flavor.

Drizzle 1 tsp extra-virgin olive oil over each plate, sprinkle additional 1/2 tsp lemon zest and a pinch of coarse sea salt. Garnish with microgreens or baby arugula.

Serve immediately with 2 slices of grilled Reggiano baguette per person alongside. Pass extra truffle oil for anyone who wants a stronger aroma.