Shapes:
Ingredients
- 2 pounds (900 grams) sweet winter squash like honeynut, butternut, or kabocha
- 1 tablespoon (15 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons (55 grams) unsalted butter
- 2 ounces (55 grams) finely grated Parmigiano-Reggiano
- Whole nutmeg
Directions
- Heat the oven to 400°F/205°C.
- If using small honeynut squashes, trim the stems, cut them in half lengthwise, and scoop out the seeds. If using butternut, cut it in half crosswise (where the neck meets the base), then peel, deseed, and cut it into 1-inch cubes. If using kabocha, cut off the stem, then (carefully) halve it north to south and scoop out the seeds. Cut each half into four or five wedges.
- Coat the squash with oil, season with salt and pepper, and arrange the pieces on a parchment-lined sheet pan. Roast, flipping halfway through, until very tender and easily pierced with a knife, about 35 minutes for butternut and 45 minutes for honeynut and kabocha. You’re looking for the squash to be a little overcooked so it’ll purée nicely.
- While the squash roasts, cook the butter in a small saucepan over medium heat, stirring constantly, until the milk solids separate, froth, and begin to turn golden, 5 to 7 minutes. Remove from the heat and continue to stir until the butter deepens to an amber color, 1 to 2 minutes. Transfer to a bowl and set aside.
- When the squash is cool, discard any skin and transfer the flesh to the bowl of a food processor. Drizzle in the brown butter and pulse until very smooth and creamy, about 1 minute. (Alternatively, mash the squash with a potato masher or fork and mix the ingredients together in a bowl.) Add the Parmigiano-Reggiano and a generous grating of nutmeg and pulse again to combine. Season to taste.
- Transfer the filling to a bowl or piping bag and refrigerate until chilled, about 30 minutes, or until ready to use.