Chef David Posey’s Barilla Collezione Casarecce, with Pumpkin & Pepper

Chef David Posey’s Barilla Collezione Casarecce, with Pumpkin & Pepper
Serves 6
Photo Credit @galdophoto

Ingredients
1 box Barilla Collezione Casarecce
1 ½ cup soured squash (recipe below)
Whey butter sauce (recipe below)
Crispy fried sage leaves (recipe below)
Parmigiano Reggiano Pecorino
Buckwheat groats, toasted
1 lb. butternut squash, peeled and seeded
Salt, to taste
Apple cider vinegar

Whey sauce
1 cup buttermilk whey (slowly heat buttermilk until it splits, then strain out solids, and reserve whey).
1 lb. cold unsalted butter, cut into medium chunks
Salt and black pepper, to taste
Urfa pepper, to taste
Directions
In small pot, reduce buttermilk whey over medium heat until only ¼ cup remains.
Turn burner to low heat, and slowly add chunks of butter, one by one, and constantly stir in to emulsify; season with salt and both peppers, to taste.

Fried sage
¼ cup sage leaves
2 TBS canola oil
Sea salt, to taste
Directions
Heat oil in a medium pot; add sage leaves and fry until crisp and not bubbling; remove sage leaves from oil onto a tray lined with paper towels to absorb grease.
Season with fine sea salt.

Directions

1. Make 2% salt brine with salt and cold water; add splash of vinegar; add squash and cover, submerged, in a dark place for 3-4 days, until sour.
2. Remove squash from brine and grate large.
3. Bring a large pot of water to a boil; salt water and cook pasta according to package directions; reserve ½ cup cooking water.
4. In a large skillet pan, simmer cooked pasta with reserved pasta cooking water and grated squash; remove pan from heat and sprinkle in a ½ cup of grated pecorino cheese and a ¼ cup grated parmigiano reggiano cheese.
5. Add some whey sauce to the pasta and stir together to emulsify cheese until creamy, adding more sauce or pasta water, as desired.
6. Plate in small bowls; top with more cheese, fried sage, and toasted buckwheat.