Zucca Recipe

Prepare squash and aromatics

Peel the butternut squash, remove seeds, and cut into roughly 1-inch (2.5 cm) cubes so they cook evenly. Thinly slice the onion and mince the garlic. If using fresh sage, stack the leaves, roll, and slice into thin ribbons (chiffonade).

Sauté onion and garlic

In a large, wide sauté pan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until the butter foams. Add the sliced onion and a pinch (about 1/4 tsp) of the salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, careful not to burn.

Brown the squash

Increase heat to medium-high and add the remaining 1 tablespoon olive oil and remaining 1 tablespoon butter. Add the squash cubes in a single layer if possible (work in batches if your pan is small). Let the squash sit undisturbed for 2–3 minutes to develop a light golden crust, then toss and cook another 3–4 minutes until several pieces show golden-brown edges.

Deglaze and build the braise

If using, pour the white wine into the hot pan to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce 1–2 minutes. Add the stock, scraped sage (or dried sage), remaining salt and freshly ground black pepper. Stir to combine and bring to a gentle simmer.

Simmer until tender

Cover the pan partially and reduce heat to maintain a low simmer. Cook until the squash is very tender and easily mashed with a fork, about 15–20 minutes depending on cube size. Stir occasionally to ensure even cooking and prevent sticking; add a splash more stock or water if the pan becomes too dry.

Finish and enrich

Once tender, remove the lid and simmer briskly for 2–3 minutes to concentrate flavors, if needed. Stir in the cream (if using) and grated Parmigiano-Reggiano. Taste and adjust seasoning with additional salt and pepper. Stir in the lemon zest for brightness if desired.

Serve

Transfer the zucca to a warmed serving bowl. Scatter toasted pine nuts or walnuts on top and finish with an extra drizzle of olive oil and more grated Parmigiano if you like. Serve hot as a side dish with roasted meats, polenta, or alongside risotto.