I have made this recipe before and really enjoyed it!
If you have checke out the Williams - Sonoma recipe
section of their website lately ~ you really should!
There are excellent recipes on their website.
Kerchief Pasta with Caramelized Squash
Makes 4-6 servings
9 tablespoons unsalted butter
1 butternut squash, 2 1/2 to 3 pounds, peeled, seeded and cut into 1-inch dice
2 tablespoons sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 tablespoons finely diced shallots
1/8 teaspoon freshly grated nutmeg
1 tablespoon minced fresh sage
1 teaspoon fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley
1 pound fresh pasta sheets, cut into 2-inch squares
1 ounce Parmigiano-Reggiano cheese, grated
In a large saute pan over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.
In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine.