Here's my take on Evan Funke's Triangoli di Zucca con Burro e Salvia (triangoli with squash, butter & sage) from his recent book, American Sfoglino
The filling was a surprise to me. I expected to add something extra (ham, goat cheese, gorgonzola?) to boost the flavor and temper the sweetness of the squash but when I tasted it, I loved the intense squash flavors and skipped any other additions.
The recipe says to boil the squash until tender, purée it, then cook it with butter and a couple of sage leaves, stirring constantly until it thickens. I roasted butternut squash and used rather less butter than he specifies, cooking it down until it reduced to ~ half the original volume. Edited to add that I posted the recipe for the butternut squash filling over here.
The book uses an egg pasta dough, I went with an egg, bread flour and stone ground wheat dough using whole grain, stone ground spelt from Marc Vetri's Mastering Pasta. I thought this slightly more chewy pasta would be a good contrast to the smooth squash filling.
2.5" pasta squares with the squash filling:
Triangoli:
Plated with the sage and brown butter sauce and my additions of toasted hazelnuts and gorgonzola dolce
