Campanelle Pasta with Butternut Squash, Maitake Mushrooms, Sage & Chilies

Recipe courtesy Chef Ashfer Biju, Perrine at The Pierre Hotel

For the Pasta:
30 ml (1 oz) pure olive oil
6 cloves garlic, crushed
1 bu sage, 3 sprigs reserved
As needed salt
1.4 kg (3 lb) Barilla® Campanelle
60 ml (2 oz) extra-virgin olive oil
455 g (1 lb) butternut squash, peeled and cut into 12-mm (½-in) cubes
455 g (1 lb) maitake mushrooms, cleaned and cut in 8-10 wedges
10 ml (2 tsp) red pepper flakes
2 lemons, zested
As needed crushed peppercorns
Butternut Squash Puree:
30 ml (1 oz) olive oil
2 shallots, sliced
1 stalk celery, sliced
1 carrot, peeled and cubed
910 g (2 lb) butternut squash, peeled and cut into large cubes
1 bay leaf
1 bu fresh thyme
As needed salt
10 ml (2 tsp) maple syrup
As needed crushed peppercorns
Garnish and Plating:
1 bu parsley, chopped
30 ml (1 oz) extra-virgin olive oil
5 g (1 tsp) crushed peppercorns
  1. For the pasta: Bring salted water to a boil in a large thick-bottomed stock pot. Add the 30 ml (1 oz) pure olive oil, garlic, and sage (minus the reserved sprigs). The water should be slightly salty to taste. Add pasta and cook for 8 minutes. Drain the pasta and lay it out in a sheet pan; cool it in a blast chiller to avoid further cooking.
  2. For the butternut squash puree: Heat the oil in a pot and sweat the shallots, carrots, and celery for 2 to 3 minutes. Add in the squash cubes; sweat further with light coloring. Add 960 ml (1 qt) water along with bay leaf, thyme, and salt to taste. Cover and cook until the squash is tender. Remove bay leaf and thyme. Prepare a smooth puree using a Vita Prep or an equivalent food processor. Add the syrup and adjust seasoning as needed. Keep warm.
  3. To finish the pasta: Heat the 60 ml (2 oz) extra-virgin olive oil in a skillet. Add the reserved sage leaves and fry until crisp (remove some for garnish). Add in the squash cubes; sauté for 3 to 5 minutes or until they start to turn golden brown. Add in mushrooms; continue to sauté. Once the excess water from mushrooms is evaporated (and squash is fully cooked), add the cooked pasta. Stir in the pepper flakes and mix the pasta well off the heat with additional extra-virgin olive oil. Adjust seasonings and finish with lemon zest
  4. To assemble, spoon 50 ml (3 large Tbsp) of the puree in the center of a pasta bowl and prepare a well. Place about 200 g (7 oz) of pasta on top of the puree. Place fried sage leaves on top.
  5. Garnish each serving with chopped parsley. Spoon over some extra-virgin olive oil and top with crushed peppercorns.

Chef Notes:

This preparation is dairy free. If desired, Parmesan cheese can be added to finish the pasta/

Mushrooms should be clean and dry before introducing them to the pan. Otherwise, they get braised instead of sauteed, affecting the flavor.