Savory Perciatelli with Roasted Chestnuts, Butternut Squash, and Goat Cheese
Indulge in the cozy flavors of this hearty Perciatelli dish that combines the nutty richness of roasted chestnuts with the sweet creaminess of butternut squash. Tossed with tender leeks, aromatic garlic, and a splash of dry vermouth, this pasta dish is a delightful celebration of fall flavors. Finished with crumbled goat cheese and fresh basil, it offers a perfect blend of textures and tastes that is sure to warm your heart and impress your guests. Ideal for gatherings or a comforting family dinner, this recipe serves people who appreciate a touch of culinary elegance.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh Chestnuts
10 ounces (Incised and roasted)
Unsalted Butter
2 tablespoons (Melted)
Extra Virgin Olive Oil
2 tablespoons (Used for sautéing)
Leeks
5 pieces (Trimmed and chopped into 1/4 inch pieces (white and green parts))
Garlic Cloves
2 cloves (Thinly sliced)
Butternut Squash
1 piece (Peeled and diced into 3/4 inch cubes)
Dry Vermouth
3/4 cup (Used for deglazing)
Chicken Stock
1 cup (Liquid for sauce)
Perciatelli
1 pound (Cooked to al dente)
Fresh Crumbled Goat Cheese
4 ounces (For garnishing)
Small Fresh Basil Leaves
1/2 cup (For garnishing)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the chestnuts by making a shallow incision through the shell and into the flesh of each nut, ensuring the cut goes around the circumference.
3
Place the chestnuts in a chestnut or rimmed baking pan and roast in the oven for about 35 minutes until tender.
4
Turn off the oven, but leave the chestnuts inside. Remove a few at a time, wrapping them in a towel to peel while hot. Discard the shells and inner skins, then roughly chop the chestnuts and set aside.
5
In a large pot, bring water to a boil over high heat for cooking the pasta.
6
In a high-sided sauté pan, melt butter and olive oil over medium heat. Once melted, add leeks and garlic, cooking while stirring until softened (about 6 minutes).
7
Incorporate the chopped chestnuts and butternut squash into the pan; season with salt and pepper. Sauté until the squash is tender, about 15-20 minutes.
8
Deglaze the pan with vermouth and chicken stock, raising the heat to medium-high. Cook until the liquid has reduced by a little over half, roughly 2 minutes.
9
Meanwhile, add a generous amount of salt to the boiling water and cook the perciatelli until al dente, about 8-10 minutes. Drain the pasta.
10
Add the drained pasta to the sauté pan and fold in half of the crumbled goat cheese, tossing everything to combine evenly.
11
Transfer the pasta mixture onto a serving dish and top with the remaining goat cheese and the fresh basil leaves as a garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Perciatelli?
Perciatelli is a long, thick, hollow pasta similar to bucatini that pairs well with hearty sauces.
How many people does this recipe serve?
This savory pasta recipe is designed to serve 8 people.
What temperature should the oven be set to for roasting chestnuts?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How do you prepare chestnuts before roasting?
Make a shallow incision through the shell and into the flesh around the circumference of each chestnut.
How long should chestnuts roast in the oven?
Chestnuts should be roasted for approximately 35 minutes until they are tender.
Why should chestnuts be peeled while they are hot?
Peeling chestnuts while hot, by wrapping them in a towel, makes it easier to remove the shells and inner skins.
What size should the butternut squash be diced?
The butternut squash should be peeled and diced into 3/4 inch cubes.
How many leeks are required for this recipe?
The recipe calls for 5 pieces of leeks, trimmed and chopped into 1/4 inch pieces.
Which parts of the leeks are used in the dish?
Both the white and green parts of the trimmed leeks are used.
How much garlic is needed?
You will need 2 cloves of garlic, which should be thinly sliced.
What type of butter is used for sauteing?
The recipe uses 2 tablespoons of unsalted butter.
How much olive oil is used?
The recipe requires 2 tablespoons of extra virgin olive oil.
What is used to deglaze the pan?
The pan is deglazed using 3/4 cup of dry vermouth and 1 cup of chicken stock.
How long does it take for the squash to become tender?
The butternut squash typically takes 15 to 20 minutes to saute until tender.
What is the reduction time for the liquid?
The liquid should be cooked over medium-high heat until reduced by a little over half, which takes about 2 minutes.
How long should the perciatelli be boiled?
The pasta should be cooked until al dente, which takes roughly 8 to 10 minutes.
What is the total amount of goat cheese used?
The recipe uses 4 ounces of fresh crumbled goat cheese.
When is the goat cheese added to the dish?
Half of the goat cheese is folded into the pasta mixture in the pan, and the other half is used as a final garnish.
What garnish is recommended for this recipe?
The dish is garnished with crumbled goat cheese and 1/2 cup of small fresh basil leaves.
How much perciatelli is needed?
The recipe requires 1 pound of perciatelli pasta.
Is this recipe suitable for vegetarians?
While tagged as vegetarian, the recipe uses chicken stock; you should substitute vegetable stock to make it strictly vegetarian.
How much chicken stock is used?
The recipe calls for 1 cup of chicken stock.
What is the preparation for the chestnuts after roasting?
Once peeled, the roasted chestnuts should be roughly chopped.
How long should the leeks and garlic cook?
Sauté the leeks and garlic in the butter and oil for about 6 minutes until softened.
Should the pasta water be salted?
Yes, add a generous amount of salt to the boiling water before adding the pasta.
What is the primary flavor profile of this dish?
The dish features nutty roasted chestnuts, sweet butternut squash, and tangy goat cheese.
What type of pan is best for roasting chestnuts?
You can use a specific chestnut pan or any rimmed baking pan.
How many chestnuts are required?
The recipe requires 10 ounces of fresh chestnuts.
Can I use a different type of squash?
While butternut squash is specified for its creaminess, other sweet winter squashes like honeynut could work.
What kind of vermouth should be used?
The recipe specifies using dry vermouth for deglazing the pan.